This outstanding bread is bursting with nutrition as well as great taste and texture, and all with hardly any oil. It contains a lot of yeast, so it needs only one rising, which I love
- dry yeast - 5 Tbsp
- warm water - 2 cups
- cane sugar - 1 tsp
- salt - 2 Tbsp
- eggs - 2
- oil - 1/4 cup
- honey - 1/3 cup
- ground flaxseed - 3/4 cup
- whole wheat flour - 5 lbs (2.3 kilos) (approx. 16 cups)
- dough enhancer - 2 Tbsp , optional
- warm water - additional 4 cups
- whole flaxseed - , optional
Dissolve the yeast in 2 cups of warm water. Add the sugar and set aside until foamy. Combine all ingredients in a mixer and knead 10-15 minutes until a smooth dough forms. Divide the dough into 7 portions, and form each into a loaf. Place the loaves in loaf pans, and let them rise for 50 minutes. Sprinkle them with whole flaxseed if desired. Bake at 350ÅãF (180ÅãC) for 40 minutes. Remove the loaves from the pans, and bake them another 6 minutes. When done, the bread should sound hollow when tapped on the bottom.
Important info: Flaxseed is high in fiber and omega-3s. It’s an excellent alternative to prunes or bran and has many other health benefits as well.
Acknowledgments: Shani Alter
This recipe originally appeard in Mishpacha Magazine.
Photography by Daniel Lailah
Food Styling by Michal Lebowitz