Bills Flax And Fiber Big Bread Recipes

OUTRAGEOUSLY EASY BIG BREAD

Steps:

• This recipe can be halved to make one loaf.
• Combine yeast and warm water in a small bowl without stirring, set aside.
• Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
• Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
• On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
• Bake in a 375 degree oven for 23 minutes.

FLAXSEED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.

BILL'S FLAX AND FIBER BIG BREAD

Steps:

• Mix 1/4 cup of Very Warm Water with 2 Tablespoons of yeast, set aside.
• In a large mixing bowl mix 4 cups whole wheat flour, 1 cup all-purpose flour, 1 cup flax seed meal, 1/2 cup wheat bran, and 1 1/2 tablespoons vital wheat gluten.
• In another large mixing bowl, mix 1 3/4 cups hot water, 1/2 cup brown sugar, 1 tablespoon salt until dissolved.
• Add dry ingredients 1 cup at a time, until about half of the dry ingredients are mixed inches.
• Add the softened yeast, and mix, followed by the oil, and mix again.
• Add the dry ingredients, 1 cup at a time, until it gets difficult to stir, then hand mix.
• When the dough pulls away from the sides, turn out, and knead until all dry ingredients are incorporated. You should need to add more whole wheat flour, until the dough is smooth, and a little tacky, but it doesn't stick to the surface. (around 1 cup of flour will be needed, but add it a little at a time, or you may make your dough too dry).
• rub your mixing bowl with oil, and place the dough in it.
• Cover with plastic wrap (optional), and a tea towel (not optional) and let it sit for 45 minutes to 1 hour, until dough at least doubles in size.
• separate, punch down and form into loaves (or rolls), place on baking sheet, cover with plastic(optional) and a tea towel (not optional) and let sit again for 45 minutes to 1 hour, until it at least doubles in size.
• preheat the oven to 475 Degrees Fahrenheit.
• Bake for 27 minutes, until the bread sounds hollow when you tap it. (flip it over and tap to bottom too).
• Let cool on cooling racks for at least 10 minutes before cutting.