Light And Grainy Wheat, Rye, And Flax Seed Bread
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
62
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water (warm)1 tsp
Salt1 cup
Molasse3 tbsps
Butter2 tbsps
Active Dry Yeast1 cup
Whole Wheat Flour1 cup
Rye Flour1 cup
Flax SeedDirections:
1
Pour boiling water over shredded wheat cereal in a large mixing bowl
2
Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes
3
Grease two 9x5 inch loaf pans
4
Sprinkle the yeast over the 1/2 cup of warm water in a small bowl
5
The water should be no more than 100 degrees F (40 degrees C)
6
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam
7
Stir the yeast mixture into the cooled cereal mixture
8
Beat in the whole wheat flour, rye flour, and flax seed
9
Beat in the all-purpose flour
10
Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes
11
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil
12
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour
13
Deflate the dough and turn it out onto a lightly floured surface
14
Use a knife to divide the dough into two equal pieces
15
Form the dough into 2 loaves, and place the loaves into the prepared pans
16
Cover with a damp cloth and let rise until doubled in volume, about 30 minutes
17
Meanwhile, preheat oven to 325 degrees F (165 degrees C)
18
Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes