Light and Grainy Wheat, Rye, and Flax Seed Bread3 Reviews
- Prep: 40 min
- Cook: 50 min
- Ready In: 2 hr 45 min
“Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice.” - by Abrux
Original recipe yields 2 - 9x5 inch loaves
- Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
- Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.
Amount Per Serving (24 total)
- 149 cal
- 3.2 g
- 27 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal. ..." See more"
"Not sure what went wrong, mommyjo - this bread turned out great. I used 4 Quaker Muffets for the cereal, and used 1 cup rye and 4 cups whole wheat flour. It baked up perfectly in 50 minutes. The loave..." See mores are dense but not overly dense and have a nice crust. Wonderful! I will make this again."
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