Wednesday, March 2, 2011

3-Grain Bread with Flax

One day, in an email from King Arthur Flour, was a survey inquiring if I baked with flax seed or milled flax seed.  I've actually been baking with flax seed for some years now, but especially when Kelly was diagnosed with breast cancer and she had read up on all the benefits this seed provided.  We added it to her smoothies and of course, muffins, breads, even bagels that I baked.

I answered the survey gladly and was surprised to get another email saying that I had been one of the first ones to answer it and would be receiving samples of some new products they would be carrying.  Two packages arrived a few days ago and I couldn't wait to put my creative cap on and come up with a recipe to try, especially with one of the products I wasn't familiar with--Milled Golden Flax Seed (an upcoming product for them.)

Flax fiber is amongst the oldest fiber crops in the world and was grown as far back as early Egyptian culture.  It's the main source of linen that is especially so popular in clothing today. Furthermore, these lustrous and flexible bundles of fiber have the appearance of blonde hair, which led to the description, "flaxen." when describing the color of blonde.  Besides their use in clothing, Kelly read that flax seeds in the diet may benefit individuals with certain types of breast and prostate cancer.  I already knew it was a great source of dietary fiber and protein (and the brown seed provides omega-3 fatty acids) and in woman especially, may lower cholesterol.

3-Grain Bread
1/2 cup whole (or 2%) milk
4 T (1/2 stick) unsalted butter, cut into pieces
1 1/4 cups warm water
1/4 cup sugar
2 tsp. salt
2 pkgs. (or 2 T) dry yeast
1 cup Perfect blend rye flour 
1/3 cup old-fashioned oats
3 T Milled Golden Flax Seed
3 T raw whole flax seed
3 1/2 to 4 cups King Arthur  Unbleached Bread Flour

In a glass 1-cup measure, add the milk and butter.  Microwave 30 seconds at a time until butter has melted.  Set aside.  In the bowl of a 6-quart KitchenAid, using the paddle attachment, add the sugar, salt and pour in the milk mixture.  Mix on low for a few seconds.  Add the warm water and sprinkle the yeast over the mixture.  Again, mix on low speed a minute to incorporate.  Let rest for 10 minutes while proofing begins.

Your mixture should appear, "bubbly" after the time allotted. Next, add the rye flour, oats, milled golden flax seed and the whole flax seeds.  Mix a few minutes, then, add 2 cups of bread flour and mix again.  Scrape down the sides and remove the paddle attachment and add the dough hook.  Continue to add bread flour until the dough comes away from the sides of the bowl.  Turn out dough onto a board and knead until smooth, adding small amounts of flour, if needed.
Place in a large plastic tub (or glass bowl covered with plastic wrap) that has been spray with a baking spray.  Cover the tub with the lid and let the dough rise, 1- 1 1/2 hours or until doubled.

Turn dough out again onto the board and divide in half.
Prepare a large baking pan by spraying with the baking spray.  Shape each loaf into an oblong shape and place on the prepare pan, allowing for room to rise and bake without touching.
Cover with plastic wrap that has been spray with baking spray and allow loaves to rest for 30-40 minutes.  Just before they're ready, preheat oven to 400F-degrees.  
Remove plastic wrap and use a lame' or a serrated knife to slice the loaf vertically down the center.
I used Quick Shine to spray the top of the loaf to give the finished bread a bakery shine and hold on the addition of some old-fashioned oats on the top.  Alternatively, you can brush the tops with milk and sprinkle the oats.
Bake in the preheat 400F-degree oven for 15 minutes, then, lower the temperature to 350F-degrees and continue baking 30-35 minutes and golden brown or until the internal temperature reaches 190F-degrees.
The aroma is wonderful, but resist slicing and allow loaves to cool 40 minutes to 1 hour before slicing.
The crusted bread with it's soft interior was as flavorful as it looks.  I love that it's healthy and will make wonderful sandwiches or as I had it this morning, toasted with some homemade jam.  

I can't wait to see Milled Golden Flax Seeds in the KAF catalogue so I can make this bread often.  Enjoy!



  1. Good morning dear friend,

    I am LOVING this (especially after my recent cholesterol levels). I love flax, but the "milled golden flax" is a new one for me. I'll give this a try.

    I adore King Arthur Flour. They sponsor our great Kneading Conference in Maine each summer. You would love attending this event.

    Sending love,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

  2. King Arthur's recipes always seem to turn out the best results. I definitely would love a loaf of your bread. I bet it makes delicious sandwiches.

  3. Actually, Lisa, this is my original recipe with KAF products : )

  4. it is turning into "warm bread and honey" season over here. your gorgeous bread is getting in mood for autumn. xx.