Our Daily Bread

[donotprint]Right after college, one of my roommates got a bread maker. After a couple months of excitement, she started to complain about feeling alienated from her bread. The machine was quietly tucked away never to be seen again.

Given this experience, I resisted getting a bread maker for a long time. But a few years ago I ended up with one and haven’t looked back. I have a Zojirushi which seemed like a good idea because it has two paddles and produces a traditionally shaped loaf. But now it’s pointless because a couple years ago I decided to use the machine to make the dough and then bake it in the oven. Those paddle holes in the bottom of a loaf are disheartening. And the crust always came out way too dark in the machine.

Just in case there are some other folks out there who are as pre-occupied with bread as I am, I thought I’d share my stand-by recipe. It’s mostly whole grain and is the main source of flaxseed in our diet.[/donotprint]

Whole Wheat Flax Bread Machine Recipe

This recipe is inspired by¬†Flax Prairie Bread from Ameriflax. I usually use King Arthur’s all-purpose flour for this bread, but if you have bread flour by all means use it instead of the all-purpose flour. It delivers.

1 1/4 cup water
1 1/2 teaspoons salt
1/3 cup ground flaxseed
2 tablespoons safflower oil
2 tablespoons honey
1 cup all-purpose flour or bread flour
2 cups white whole wheat flour
2 teaspoons instant yeast

Put the water, salt, flaxseed, oil, honey, and flours in bread machine pan. Create a small well in the top of the flour and pour in the yeast. Run the machine on the Dough setting. When the dough is ready, punch it down and form it into a loaf shape. Place the dough in a greased bread pan. Cover with a light-weight towel.

Allow the dough to rise for an hour or until it is doubled in size. Bake at 375 degrees Fahrenheit for 28 minutes. Remove loaf from pan by turning it upside down and catching it with an oven mit. Allow the loaf to cool completely on a cooling rack. If you put it away before it cools, it will get soggy. Store in an airtight container.

Yield: one loaf of lovely bread
Prep-time: 10 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

3 thoughts on “Our Daily Bread”

  1. As someone who has eaten more than her fair share of this bread, I can confidently say: Yum! SO. GOOD.

    Even the time we forgot the salt, it was perfectly wonderful. Thanks for sharing!

  2. I don’t know why I haven’t thanked you sooner but this has become a staple for my family. I’ve been making it on a regular basis all year and LOVE it. I use whole wheat bread dough so that the loaf is whole grain and it is consistently soft and light. Thank you so much for sharing!

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