+ 3 hr rising
+ 45 min baking
- 2 packages or 4 1/2 tsp active dry yeast
- 1/3 cup warm water (105°F to 115°F)
- 2 cups warm Silk Original Soy, Almond or Coconutmilk, (105° to 115°F)
- 3 Tbsp canola oil, plus more for greasing the bowl
- 2 Tbsp buckwheat or alfalfa honey
- 2 Tbsp molasses
- 1 1/2 tsp salt
- 6-6 1/2 cups whole wheat flour
- 1/2 cup flax seeds
Dish up your review
Honey Flax Seed BreadIllinois
Super yummy!My whole family loved this recipe and in fact I'm getting ready to make several more loaves today. One fix though, no where in the recipe could I find how much "warm water" we are supposed to use to dissolve the yeast in step 2. The first time I made it I used one cup and that seemed to work great!
Honey Flax Seed Bread
Like Soy BreadWe like it, and we always substitute diary milk to soy milk when making bread or cookies.
- Preheat oven to 375°F.
- Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook. Sprinkle the yeast over the water. Let stand for about 10 minutes or until the yeast dissolves and foams.
- Stir in the Silk, oil, honey, molasses and salt. Add 5 1/2 cups flour, mixing well. Add flour, if necessary, until dough is still moist but not sticky.
- Knead by hand on a floured board for 10 minutes or on low speed in the mixer, adding a bit more flour if needed, until the dough is smooth and elastic. Alternately, knead the dough in a food processor fitted with a plastic blade. Knead in the flax seeds.
- Form the dough into a ball and place in an oiled bowl, turning once to coat with oil. Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1 1/2 hours.
- Grease two 8 1/2 x 4 1/4 -inch loaf pans.
- Punch the dough down, knead briefly and form into two 8-inch long loaves. Place in the loaf pans seam side down.
- Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1 1/4 hours.
- Bake for 40 to 45 minutes. Turn out of the pans and let cool on racks.