Flax Seed Wheat Bread

Flax Seed Wheat Bread
*from my kitchen*

I am working on perfecting this bread recipe. It's adapted from a couple different bread recipes. The trick with bread is practicing. However, as long as you follow the directions, I have found this recipe to be pretty easy and forgiving. Best of all, if you have a KitchenAid or Bosch, you hardly have to even touch the dough. :) A few things to know about whole wheat bread. The finer your flour, the finer your texture. I have given a couple of tips on flour below. Also, you'll need vital wheat gluten as whole wheat flour doesn't have this added (all-purpose flour does). Finally, I sometimes replace 1 T. sugar with 1 T. soy lecithin, which is supposed to help bind the dough and aid rising. I got it at the Bosch store and I have a big bottle--if you're interested in trying it, let me know and you can have some.

2 1/2 c. hot water
3 T. oil
1 T. salt
3 T. sugar
1 egg
2 1/2 T. yeast (I use Saf Instant.)
1/2 c. ground flax seed meal (I like Bob's Red Mill. This ingredient is optional. I like the "nutty" flavor of flaxseed, and it has great nutritional properties. If you'd rather have a completely smooth texture, you can leave it out. You may or may not need to add 1/2 c. flour in its place.)
1/2 c. vital wheat gluten (This can be hard to find. Try Sunflower or Whole Foods. I get mine at a food storage distributor in Brigham City.)
5 c. white whole wheat flour (I grind my own white wheat on a pastry setting, so it is extremely fine, but you can use store bought whole wheat flour. I would use white whole wheat flour if you can find it. In my experience, red whole wheat is coarser and may result in a denser bread.)

In a standing mixer bowl, whisk together water, oil, salt, sugar, yeast, egg, ground flax seed, and wheat gluten. Add 2 cups flour. Whisk until combined. Attach dough hook. Add remaining flour, until the dough cleans the bowl as it mixes. The dough will still be sticky! Resist the impulse to add more flour. It will be easy enough to handle after the rising sequence. Let bread rise in the mixer for 10 minutes. Mix to break rise. Repeat four more times, for a total rising time of 50 minutes, mixing to break the rise a total of five times. Preheat oven to 375. Grease two loaf pans. Halve dough and shape into two loaves and place in pans. Allow to rise 30 minutes or until doubled. Bake for 25-30 minutes. (I usually bake mine for 26 minutes, but it depends on your oven. I know it's done when I can see the bottom is a golden brown through the bottom and sides of my glass loaf pans.) Let cool about 5 minutes and then remove from pan to a cooling rack.

This bread freezes nicely. I started making it about a month ago when my husband requested we avoid store bought bread. Since then, I have probably made 12-14 loaves and it has turned out yummy each time. :) Good luck! Let me know if you have any questions.