Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

This Wheat and Flax Bread is oh so soft and healthy besides. Try it and see for yourself!

Yields80 Servings
Cook Time35 mins

 3 cups warm water
 2 tbsp yeast
  cup honey
 4 Nature's Yoke eggs
 ½ cup olive oil
 1 cup ground flax seed
 1 tbsp salt
 5 cups whole wheat flour
 4 cups all-purpose flour

1

Dissolve yeast in the warm water, then beat in honey, eggs and oil.

2

Add ground flax seed and salt, mixing well. Add flour by small amounts and knead well. You may need to add a little more flour until dough is soft, but no longer sticky.

3

Let dough set and rise until double in size, then punch down and let rise again until double.

4

Shape into four loaves. Place loaves in greased bread pans and poke with a fork. Let rise until double in size.

5

Bake at 350 F. degrees for 25-35 minutes or until done.

Ingredients

 3 cups warm water
 2 tbsp yeast
  cup honey
 4 Nature's Yoke eggs
 ½ cup olive oil
 1 cup ground flax seed
 1 tbsp salt
 5 cups whole wheat flour
 4 cups all-purpose flour

Directions

1

Dissolve yeast in the warm water, then beat in honey, eggs and oil.

2

Add ground flax seed and salt, mixing well. Add flour by small amounts and knead well. You may need to add a little more flour until dough is soft, but no longer sticky.

3

Let dough set and rise until double in size, then punch down and let rise again until double.

4

Shape into four loaves. Place loaves in greased bread pans and poke with a fork. Let rise until double in size.

5

Bake at 350 F. degrees for 25-35 minutes or until done.

Wheat & Flax Bread