Flaxseed Bread

Makes 1 loaf

1-3 / 4 to 2 cups all-purpose flour

1-1 / 4 cups whole wheat flour

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

1 / 2 cup milk

1 / 4 cup water

3 tablespoons honey

1 tablespoon butter or margarine

1 large egg

1 / 4 cup flaxseeds

1 tablespoon butter or margarine, melted

Directions
In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 -1 / 2 x 4-1 / 2 -inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.

Bake at 350oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.2 ounces (62 g)
Calories 180; Total fat 4 g; Saturated fat 1.5 g;
Cholesterol 25 mg; Sodium 230 mg; Carbohydrates 30 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 5 g; Protein 5 g