1-Hour White Whole Wheat Bread with Flax Meal

White whole wheat flour, 2 cups
Bread flour, 3.25 cups
Turbinado sugar, 1/4 cup
Milk powder, 1/3 cup
Flax meal, 1/2 cup
Yeast, 1.5 Tbsp
Salt, 1.5 tsp
Eggs, 2
Oil, 1.5 Tbsp
Water, 2.25 cups

You'll need a stand mixer with a dough hook attachment to really make this bread in one hour. You can do it by hand, for sure, but add an extra fifteen minutes for hand kneading.

This recipe calls for 2 and 1/4 cups of water but you may not need all of that due to your locale's relative humidity. Start with 2 cups and add up to an extra 1/4 cup if necessary.

Be sparing as you add water. After the kneading has progressed, you won't want to add any more flour.

**Take it from me - don't try to let all this dough be one large loaf of bread (and especially don't try to do it in a large loaf pan). The results are just as tasty but much more comical!

Combine flours, sugar, milk powder, salt, yeast and flax meal in a mixing bowl. Stir to combine.

Add eggs, oil and hot water.

Use mixer (with dough hook attachment) to knead the dough for 5-7 minutes. The dough should be sticky but not unmanageable. If the dough is too dry, add a little of the reserved water.

Spray your work surface with cooking spray and turn the dough out to hand knead a few turns. You just want to see the dough come together and form a nice, elastic ball. Separate into two loaves (or more, as desired), and bake either free form or in 8.5 x 4.5 loaf pans.

Preheat oven to 350 degrees.

Let rise near your warming oven for 25 minutes.

Gently grin the top of each loaf by making several 1/2" deep slashes with a very sharp knife.

Bake for 25 minutes or until the internal temperature of the loaves reaches 185 degrees.


Serving Size: makes two loavs, approximately 57 total ounces.


Serving Size: 1 ounce slice

Number of Servings: 57

Recipe submitted by SparkPeople user SEMIRESPONSIVE.