BREAD RECIPE: Flax Seed Molasses Bread

2-tbsp yeast 
1 ¼-cup water 
1-tsp sugar 
1-cup buttermilk 
2-tbsp canola oil 
¼-cup molasses 
¼-cup maple syrup plus 1-tbsp 
2-tsp salt 
1-cup flax meal (ground flax seeds, see below) 
3-cups whole wheat flour 
3-cups all-purpose flour 
1-tbsp margarine, melted 

In a large bowl, sprinkle yeast over warm water and sugar and let stand in a warm place for 10 minutes or until yeast is dissolved
Combine buttermilk, canola oil, molasses and syrup and set aside
Blend 3 cups whole wheat flour, 2 cups all-purpose flour and salt, and also set aside
When the yeast has dissolved, stir in the buttermilk mixture and flax meal
A cupful at a time, stir in flour mixture to form a sticky dough
Knead for 8 to 10 minutes while working in the remaining 1 cup all-purpose flour
The dough may need more or less flour, but stop when the dough is still slightly sticky
Put in oiled bowl, turn to oil top and let rise until double in size
Punch down, divide in half and either shape into round loaves on sheets or put into two, 9 x 5 x 3 inch loaf pans
Let rise again
Bake at 375°F for 20-25 minutes
Remove loaves to cooling rack when done
Combine a mixture of 1-tbsp melted margarine and 1-tbsp maple syrup and brush baked loaves 


Grind the flax seeds in a coffee grinder for immediate use. Grind enough for this recipe, as it goes rancid quickly.

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