My weekly chore of bread making began when I was about eleven years old. We had a huge galvanized pan with a dough hook that I cranked by hand. I made five to six loaves of bread for toast and sandwiches, and rolls for the evening meals. No biscuits (we lived in New Hampshire). Although many of the loaves were made with all white unbleached flour, on rare occasion, I used a variety of other flours, wheat, bran, oat bran, rye, etc. Flax seed bread was generally used on Sunday and served with plenty of honey.
2 tbsp. margarine
2 pkg. dry yeast
1½ c. very warm tap water
⅓ c. dry milk
6 tbsp. honey
2 tsp. salt
¾ c. flax seed
2½ c. whole wheat flour
3½-4 c. white flour
Thoroughly mix ingredients using enough flour to form a smooth and elastic dough.
Let rise in a warm place, free from draft, until doubled in size (1 hr.).
Bake at 350º for 30 to 35 minutes.
When cool brush with melted butter.
c) 2010 Linda Woodward Geiger, All Rights Reserved.