Honey Flax Seed Bread

By Greywolf

Ingredients

• 1/3 cup (75 ml) warm water, 40°-45°C (105°-115°F)
• 2 packages or 4 1/2 tsp (22 ml) active dry yeast
• 2 cups (500 ml) warm Silk Original soy, almond or coconut beverage, (40°-45°C)
• 3 Tbsp (45 ml) canola oil, plus more for greasing the bowl
• 2 Tbsp (30 ml) buckwheat or alfalfa honey
• 2 Tbsp (30 ml) molasses
• 1 1/2 tsp (7 ml) salt
• 6-6 1/2 cups (1500-1625 ml) whole wheat flour
• 1/2 cup (125 ml) flax seeds

Details

Servings 24
Adapted from drinksilk.ca

Preparation

Step 1

Preheat the oven to 190°C (375°F).

Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook. Sprinkle the yeast over the water. Let stand for about 10 minutes or until the yeast dissolves and foams.

Stir in the Silk, oil, honey, molasses and salt. Add 5 1/2 cups (1 375 ml) flour, mixing well. Add flour, as necessary, until dough is still moist but not sticky.

Knead by hand on a floured board for 10 minutes or on low speed in the mixer, adding a bit more flour if needed, until the dough is smooth and elastic. Alternately, knead the dough in a food processor fitted with a plastic blade. Knead in the flax seeds.

Form the dough into a ball and place in an oiled bowl, turning once to coat with oil. Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1 1/2 hours.

Punch the dough down, knead briefly and form into two 20-cm (8-inch) long loaves. Place in the loaf pans seam side down.

Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours.

Bake for 40-45 minutes. Turn out of the pans and let cool on racks.