Whole-wheat Flax Bread Recipe

How to make it

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• Grind flaxseeds into a coarse meal in a spice mill (such as a clean coffee grinder) or dry blender. Set aside 2 teaspoons for topping.
• Stir lukewarm water and honey in a large bowl until the honey is dissolved. Sprinkle in yeast and let stand until it bubbles, about 5 minutes.
• Add 1 cup bread flour (or all-purpose flour), pumpernickel (or rye) flour, salt and the remaining ground flaxseeds. With a wooden spoon, stir vigorously in the same direction until the batter is smooth. Gradually stir in whole-wheat flour until it becomes too difficult to stir. (Alternatively, mix dough in a stand-up mixer fitted with a paddle attachment.)
• Turn the dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour (or all-purpose flour) to keep it from sticking, until smooth and elastic, 10 to 12 minutes. (The dough will be slightly sticky.)
• Place the dough in a large oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.
• Coat a 9-by-5-inch loaf pan with cooking spray. Punch the dough down, flatten into a disk and tightly roll into a log. Place seam-side down in the prepared pan. Cover with plastic wrap that has been sprayed with cooking spray; let rise until the dough domes over the top of the pan, about 45 minutes.Preheat oven to 400°F. Lightly brush the loaf with the egg mixture and sprinkle with the reserved 2 teaspoons ground flaxseed.
• Bake the bread for 15 minutes. Reduce oven temperature to 350° and continue baking until the bread pulls away from the sides of the pan, 20 to 25 minutes. Turn out onto a wire rack and cool completely before slicing.
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• NUTRITION INFORMATION: Per serving: 191 calories; 4 g fat (0 g sat, 1 g mono); 18 mg cholesterol; 35 g carbohydrate; 8 g protein; 6 g fiber; 301 mg sodium; 198 mg potassium.