100% Whole Wheat Bread w/ Flax

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.1 g

View full nutritional breakdown of 100% Whole Wheat Bread w/ Flax calories by ingredient
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adapted from King Arthur Flour adapted from King Arthur Flour
Number of Servings: 16


    1 1/2 c. water
    3 T. olive oil
    2 T. molasses
    3 1/2 c. whole wheat flour
    1 T. Vital wheat gluten
    2 T. Flax Seed Meal (ground flax)
    1 1/2 tsp salt
    1 pkg instant dry yeast


To prepare the dough:

(Mixer Method) In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.

(Bread Machine Method) Place all ingredients in bread machine pan and set to dough cycle.

To Shape the Loaves:

After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (95 inch) bread pan or two small bread pans. Cover the pan with lightly greased plastic wrap, and allow it to rise in a warm place for about 30 min -1 hour, until it has crowned about 2 inches over the rim of the pan. Preheat your oven to 350F about halfway through the rising time.

Bake the bread in a preheated 350F oven for 40 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.

Yield: 1 large or 2 small loaves.

* I've found that if I place the towel directly on the dough, it sometimes causes the loaf to deflate when I take the towel off. I think a better approach (the BF discovered this) is to prop the towel over the bread (using 4 small jars on each corner of the bread pan) to make sure there is no direct contact between the towel and the dough.

Number of Servings: 16

Recipe submitted by SparkPeople user PETUNIAPIG.

TAGS:  Side Items |

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