I bought flax seeds last week. Because I read in a magazine that they are good for you and will help you lose weight. Plus my old roommate likes flax and speaks highly of it. The health benefits seem high, and although I'm currently 25 and don't have to worry about high blood pressure, cholesterol, or prostate cancer (probably never have to worry about that), I firmly believe that I should eat weird tasting food now, so that I don't develop those health problems as I get older, and more importantly, so I'm not adverse to eating healthy foods when I do develop health problems. So I'm trying to eat more whole grains, and in case you haven't noticed, I've been making, and eating, a lot of white bread lately. (Another advantage to making whole wheat bread is that it's not quite as delicious.)
I made it in the food processor - a single loaf fit just fine in my 6-cup food processor, and The New Best Recipe cookbook recommended kneading bread in the food processor rather than in Darth Mixer. It worked pretty well for this recipe - we'll see whether I stick with it. The food processor is lighter, but harder to clean and more likely to take off one or more of my fingers.
1 3/4 cups warm water
1 tbsp dry yeast
1 tbsp honey
1 tsp sea salt
2 tsp dry milk powder
2 tbsp oil
4 cups whole wheat flour
1/4 cups flax seeds
1. Combine yeast and warm water and let yeast dissolve.
2. Add honey, salt, milk powder, and oil.
3. Combine 2 cups flour and water mixture in food processor, process (our food processor only has two "on" settings - pulse and go)
4. Stop food processor, remove lid, add remaining flour and flax seeds. Mix some more, until you have a dough.
5. Put dough in a pan. Let rise until doubled, approximately 1 hour.
6. Bake at 350 for 45-50 minutes.
This is a pretty good whole grain bread, unlike my last foray into making wheat bread, which did not rise at all and can be at most generous, termed a disaster. This turned out like well, bread.