| Ingredients |
375
875
500
10
250
25
1 1/4
25
25
1-1 /12
|
ml
ml
ml
ml
ml
ml
L
ml
ml
L
|
quick oats
flax flour
whole wheat flour
salt
dry milk powder
quick action yeast
warm water
vegetable oil
molasses
white flour
|
1 1/2
3 1/3
2
2
1
2
4 1/2
2
2
4-6
|
cups
cups
cups
tsp
cup
tbsp
cups
tbsp
tbsp
cups
|
- Combine the quick oats, flax flour, whole wheat flour, salt, dry milk powder and quick action yeast in a large bowl.
- Add the water, oil, and molasses. Stir together well.
- Add the white flour gradually, stirring well after each addition until the dough stiffens and pulls away from the sides of the bowl.
- Cover and let rest for 10 minutes.
- Knead for 10 minutes or until smooth and elastic, incorporating additional flour, as necessary. Cover and let rise in a warm place another 10 minutes.
- Punch down the dough, divide into loaves and rolls, as desired, and place into greased baking pans. Cover with a cloth and let rise in a warm place until doubled.
- Bake in an oven preheated to 180oC (350oF), 20 minutes for the rolls, 35 minutes for the loaves, or until the bread sounds hollow when tapped.
|
|
 |
Notes of special interest
Yield: 3 medium loaves
Each slice provides
about 25 ml (1 1/2 tbsp)
of flax flour
|
