The following recipe for Cathy’s Whole Wheat/ Flax Bread is courtesy of SurvivalBlog reader “Sis”. She notes: “This can be made by hand, mixing and kneeling by hand, mixed in mixer with dough hooks or the easiest ever, in an automatic bread maker, use the ‘Whole Wheat’ setting.”
Note: You can grind up the flaxseed in a blender or coffee grinder or even with a mortar and pestle.
JWR Adds: Doctors warn against consuming Flax Seed-based food products for anyone on blood thinners or statin drugs.
For a 1-1/2 pound loaf:
Ingredients
- 1/3 cup flaxseed (ground).
- 1 cup milk
- 2 Tbl. Butter or margarine (cut into small pieces)
- 1 egg
- 2 1/2 cups bread flour (can substitute all purpose flour)
- 3/4 cup whole wheat flour
- 3/4 tsp. salt
- 3Tbl. brown sugar (packed)
- 1tsp yeast.
For a 2-pound loaf:
- 1/2 cup flaxseed (ground)
- 1 1/3 cups milk
- 2 eggs
- 3-1/3 cups bread flour (can substitute all purpose flour)
- 1 cup whole wheat flour
- 3 Tbl. Butter or margarine (cut into small pieces)
- 1/4 cup brown sugar (packed)
- 1 tsp salt
- 1 1/2 tsp. yeast.
Directions
If making it by hand or mixer: Mix it, knead it, then place it in a greased pan and let rise until double, then bake at 350 degrees until done. (It should be light brown and sound hollow when tapped on.)
SERVING
This is a tasty healthy bread that would work well for toast, sandwiches or just eaten from freshly baked 😊
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