Light and Grainy Wheat, Rye, and Flax Seed Bread Recipe - Allrecipes.com
Light and Grainy Wheat, Rye, and Flax Seed Bread Recipe
  • READY IN hrs

Light and Grainy Wheat, Rye, and Flax Seed Bread

Recipe by  

"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 Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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  • PREP

    40 mins
  • COOK

    50 mins
  • READY IN

    2 hrs 45 mins

Directions

  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.
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Reviews More Reviews

Aug 11, 2009

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.

 
Jun 07, 2010

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 loaves are dense but not overly dense and have a nice crust. Wonderful! I will make this again.

 

6 Ratings

Nov 20, 2009

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.

 
Sep 06, 2014

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 the work for 10 minutes, the dough will ride up on the hook so I had to stop the mixer and push it back down. I then wiped out the bowl and lightly greased it with olive oil and put the dough back in. In exactly one hour the dough had doubled in size. I then put it on a floured counter, cut in half and put it on two prepared loaf pans, I sprinkled the bottom of the pans with corn meal. I made two small changes as I only had 1/4 cup of ground flax seed. I added two Tbs of vital wheat gluten and oat bran to measure 1/2 cup. Yes, the dough was very sticky but from past experience I know that this makes very moist bread. The cooking time was a bit off, it was done in 40 minutes. I will be making this one again. Thanks Abrux.

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 112 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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