Wheat ‘n Flax Bread

Add goodness of flaxseed to your homemade whole wheat bread made using Gold Medal® all-purpose flour.

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( 4 Ratings)

4 Ratings

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 110
Fat 2g
Saturated Fat 1/2g
Sodium 160mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 110
Calories from Fat: 15),

% Daily Value

Total Fat: 2g; 2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 160mg; 160%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 3 hr 35 min
Servings 16

Ingredients

1/2: cup milk

1/2: cup water

1: tablespoon butter or margarine, softened

1 3/4: to 2 cups Gold Medal® all-purpose flour

1: teaspoon salt

1: package regular or quick active dry yeast (2 1/4 teaspoons)

3: tablespoons honey

1: cup Gold Medal® whole wheat flour

1/4: cup old-fashioned or quick-cooking oats

1/4: cup ground flaxseed

: Butter or margarine, melted, if desired

Directions

1 In 1-quart saucepan, heat milk, water and 1 tablespoon softened butter over medium heat to 120°F to 130°F (butter will not melt). In large bowl, mix 1 1/2 cups of the all-purpose flour, the salt and yeast. Add milk mixture and honey. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour, oats, flaxseed and enough remaining all-purpose flour to make dough easy to handle.
2 On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/2 hours or until double. Dough is ready if indentation remains when touched.
3 Grease bottom and sides of 8x4-inch loaf pan with shortening or spray with cooking spray. On lightly floured surface, roll dough into 12x8-inch rectangle. Roll up rectangle tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal; fold ends under loaf. Place seam side down in pan. Cover and let rise in warm place 45 to 60 minutes or until double.
4 Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.

Reviews

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Posted 11/15/2010 3:22:09 PM REPORT ABUSE ABodey said:

Rating:

I made these into rolls (about 12) and baked for 15 minutes. They were sooo good; my family had them gone by the next day and I had to make for for the rest of the week.

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We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations.