5 Minute Flax Wheat Bread Recipes

WHEAT BREAD WITH FLAX SEED

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

5-MINUTE FLAX WHEAT BREAD

Steps:

• Sift the dry ingredients together in a large bowl to remove any lumps. Add in the water in small portions, stirring to combine with a spatula.
• Finish folding the dough by hand, or simply continue working it with a spatula. Place the dough into a large bowl, cover it with plastic wrap or a lid, and leave it on the counter to rise overnight.
• The next day, the dough should be bubbly, fluffy, and a little sticky. Flour your hands and form either one large or two smaller bread loaves. Place the loaves on a floured baking sheet, cover them with a towel, and let them rise for about an hour.
• Preheat the oven to 450°F and make sure you have two racks in place. Pour 2 cups of hot, boiled water into a deep baking dish. Place this baking dish on the lower rack (the water helps the bread to rise and crisp). Place the bread on the top racks. After 10 minutes, remove the dish with the water. Continue baking for another 20-30 minutes depending on the size of your bread loaves. Enjoy!

WHEAT AND FLAX BREAD

Steps:

• 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.
• On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease medium bowl with shortening or 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 in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 8x4-inch loaf pan with shortening or 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 in size.
• Heat oven to 375°F. Uncover loaf. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush top of loaf with melted butter. Cool completely, about 2 hours.