2 loaves (40 slices)
1 tablespoon active dry yeast
1 cup warm water
1/4 cup molasses
1 teaspoon salt
2 tablespoons canola oil
3/4 cup milk
2 1/2 cups all-purpose flour
2 1/ 2 cups whole wheat flour
1/3 cup flaxseed
1 egg yolk
one tablespoon milk
1 tablespoon flaxseed
- In a large bowl combine yeast and warm water, stirring gently until dissolved.
- Add molasses, salt, oil and milk; sir to blend.
- In a separate bowl, mix the flours and flaxseed.
- Add flour mixture gradually to the liquid ingredients and stir until blended.
- Knead the dough 8 to 10 minutes on a lightly floured surface until elastic.
- Place dough in an oiled bowl, cover and let rise for 1 1/4 hours, or until doubled.
- Punch down the dough and divide into two portions. Shape each portion into a smooth ball. Cover and let rest 10 minutes.
- Place each portion, shaped into a loaf, into an oiled 8 1/2 X 4 1/2 loaf pan and let rise for about 1 hour or until doubled in bulk.
- In a small bowl, beat the egg yolk with 1 tablespoon milk. Gently brush the mixture on the tops of the loaves. Sprinkle each loaf with 1/2 tablespoon of flaxseed.
Bake in a preheated 350 degree oven for 40 to 45 minutes. Turn the loaves onto a rack and cool for 1 hour.
Per slice: Cal. 76; Protein 2.5; Fat 6.4 grams; fiber 1.5 grams; sodium 62 mg.
