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Whole Grain Bread (Or Buns)
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It's getting easier to find delicious high-fiber whole grain baked goods, but nothing beats the taste (or smell) of freshly baked bread. If you can't find flaxseed meal, you can purchase whole flaxseed and grind it in a clean coffee grinder.
|Cook: 1hr 5min
|Total: 1hr 20min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a large bowl, combine the water, oil, sweetener, and yeast. Allow to rest for 5 minutes to activate yeast.
Add 3 cups of the whole wheat flour, the sorghum or whole wheat flour, flaxseed, bran, wheat germ, and salt. Turn out on a lightly floured board and knead for 5 minutes. Place in a lightly oiled bowl, cover, and let rise 1 hour.
Uncover the bowl and punch the dough down. Preheat the oven to 350°F.
Turn the dough out onto a lightly floured surface and knead gently. Shape into a loaf and place in a lightly oiled 8" x 4" bread pan.
Cover and let rise until doubled, about 30 minutes.
Bake the bread for about 35 minutes or until loaf is golden and sounds hollow when thumped on the bottom.
Alternatively, the dough can be shaped into buns for sandwiches. With a sharp knife, divide the dough into 8 pieces. Lightly oil a 15" x 10" baking sheet and sprinkle with the cornmeal.
Preheat the oven to 400°F.
Roll pieces of dough into balls and flatten into disks approximately 3 1/2" across. Place on the prepared baking sheet. Cover and let rise for 20 minutes, or until almost doubled. Bake for 12 to 15 minutes, or until golden brown. Remove from the oven and cool on racks. When ready to use, split the buns in half horizontally.
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