skip to content
This recipe was featured in There’s No Knead To Fear.
5 cups all-purpose flour
1 cup whole-wheat flour
2 packets (4 1/2 teaspoons) active dry yeast
4 tablespoons white sugar
2 1/2 teaspoons salt
4 tablespoons ground flaxseed meal
4 tablespoons unprocessed wheat bran
1 stick butter, melted
1 cup plus 3 tablespoons warm milk
2 tablespoons canola oil
Combine flours, yeast, sugar, salt, flaxseed meal and wheat bran in a large bowl and make a well in the center. Combine butter, milk and 1 cup warm water and pour into well. Mix with spatula until dough comes together. Oil work surface with 2 tablespoons of canola oil, turn dough out and knead for 10 minutes. Use pastry scraper at first until dough holds together. Add more oil as needed to keep dough from sticking. Place kneaded dough in oiled bowl, cover with oiled plastic wrap and let rise for 1 hour. After dough has risen, turn out onto work surface and cut in half. To form loaves, roll dough with rolling pin to form long strips. Roll the “strip” up from the end and pinch the seam closed with your fingers. Place loaves seam-side down in oiled loaf pans, cover with oiled plastic wrap and let rise for 1 hour. Carefully remove plastic wrap and bake in preheated oven at 350 degrees for 35 minutes. Bread is done when browned and sounds hollow when thumped. After cooling for 5 minutes, rub loaves with 2 tablespoons of room-temperature butter and salt the tops, if desired. Let cool completely before storing.
Servings: 20. Serving size: 1 slice. Per serving: 216 calories, 5.2 g protein, 7.0 g fat, 32.5 g carbohydrates, 2.4 g fiber, 298 mg sodium, 13 mg cholesterol
Tracy Baker, San Bernard Electric Cooperative