light and grainy wheat, rye, and flax seed bread

Ingredients

• Servings: 2
• 2 cups boiling water
• 2 cups crushed shredded wheat cereal
• 1 teaspoon salt
• 1/4 cup molasses
• 3 tablespoons butter
• 2 tablespoons active dry yeast
• 1/2 cup warm water
• 1 cup whole wheat flour
• 1 cup rye flour
• 1/2 cup flax seed
• 3 cups all-purpose flour, or as needed

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 2 hrs 45 mins


• pour boiling water over shredded wheat cereal in a large mixing bowl. stir in the salt, molasses, and butter; let cool to about 100 degrees f (40 degrees c), about 15 minutes. grease two 9x5 inch loaf pans.
• sprinkle the yeast over the 1/2 cup of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• stir the yeast mixture into the cooled cereal mixture. beat in the whole wheat flour, rye flour, and flax seed. beat in the all-purpose flour. turn the dough out a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
• lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. use a knife to divide the dough into two equal pieces. form the dough into 2 loaves, and place the loaves into the prepared pans. cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• meanwhile, preheat oven to 325 degrees f (165 degrees c).
• bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.