FLAXSEED BREAD

Moist, chewy fresh bread, with a flavorful, nutty taste.

1 3/4 to 2 cups all-purpose flour, divided use
1 1/4 cups whole wheat flour
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1/2 cup milk
1/4 cup water
3 tablespoons honey
1 tablespoon butter or margarine
1 egg, large
1/4 cup flaxseeds
1 tablespoon butter or margarine, melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350 degrees F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

NOTES:
"For maximum health benefits, health expert Dr. Andrew Weil recommends using ground flaxseeds instead of whole seeds. Additional ground flaxseeds can be sprinkled atop the bread, after it is cooled -- as Dr. Weil states that the maximum health benefit come from the oils of uncooked flaxseed."

Makes 1 loaf

Nutrition Information Per Serving: Serving Size: one slice; 1/12 of recipe, Serving Weight: 2.2 ounces (62 grams), Calories: 180, Total Fat: 4 g, Saturated Fat: 1.5g, Cholesterol: 25 mg, Sodium: 230 mg, Carbohydrates: 30g, Dietary Fiber: 2g (0.9 g / oz), Sugars: 5 g, Protein: 5 g

From: Eating Well for Optimal Health by Andrew Weil, M.D.
Source: Fleischmann’s Yeast