Light and Grainy Wheat, Rye, and Flax Seed Bread

Light and Grainy Wheat, Rye, and Flax Seed Bread

Abrux

"Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice."
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Ingredients

2 h 45 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
  2. Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  3. Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
  4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
  6. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
  7. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.

Reviews

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This was a really good yet dense bread. I think mine was denser because i used spelt instead of white flour. It was bread thaat ate like a meal.

Not sure what went wrong, mommyjo - this bread turned out great. I used 4 Quaker Muffets for the cereal, and used 1 cup rye and 4 cups whole wheat flour. It baked up perfectly in 50 minutes. The...

I made this bread according to the recipe and it was so dense that the outside cooked but the inside didn't. It also didn't rise at all after I split it into the two pans, maybe this is why.

Very nice, flavorful bread. My visiting family members loved the taste; it has a sweetness from the molasses and a graininess from the variety of flours and the cereal that makes for a nice lit...

I make a lot of bread and really loved this one. I placed the shredded wheat in the KA bowl, waited the recommended 15 minutes. I used the dough hook to knead everything. I let the dough hook do...

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