“Nope, totally cold. You might as well be a glacier in the North Pole.”
“Oh, the mercury’s definitely rising. You should be feeling some tingling in your toes.”
“Definitely heading towards the sunlight now. There’s a full-body thaw in motion.”
“You’re getting warmer, warmer. Red hot now.”
I’m beginning to think The Quest for the Elusive Perfect Loaf is a poor title.
The 33% Whole Wheat Bread from way back when wasn’t half bad and the more recent 5-Grain Molasses Bread was downright delicious. But why stop there when there might be something that much better just around the corner?
Turns out there’s no holy grail when it comes to bread (who knew?), just a collection of favourites for different occasions. The 5-Grain Molasses Bread had sweet buttery notes that made it a great breakfast choice. Today’s Flax Honey Bread makes good toast, and even better sandwiches. With flax meal, wheat bran and just a drop of canola oil, it’s a healthier choice than white bread without the density of many whole wheat loaves.
Honey Flax Bread
5 1/2 cups all-purpose flour
2 tablespoons instant yeast
2 1/2 cup lukewarm water
1/4 cup honey
1 tablespoon canola oil
1 1/2 teaspoons salt
3/4 cup flax meal (ground flax seed)
3/4 cup wheat bran
Mix yeast with about 1/2 cup of the flour. In another bowl mix the water, honey, oil, salt, flax meal and wheat bran.
Add the flour and yeast mixture. Continue adding flour until you have a dough that is easy to handle. Knead for 10 minutes.
Cover and let rise for 30 minutes in a warm place. Punch down. Let rise again.
Divide dough and shape into 2 loaves. Place in loaf pans, cover and let rise for 30 minutes.
Bake at 350 degrees for 40-45 minutes.
Source: Posted by my sister-in-law D. She was given the recipe by a great aunt and assures me it makes good buns too.