Ingredients

• 6 1/2 cups all-purpose flour
• 3/4 cup ground flax seeds (flax meal, I like Bob Mills organic)
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon instant fast rising yeast
• 2 cups water
• 1 cup organic 2% low-fat milk (I used 2%- regular milk)
• 1 tablespoon canola oil

Instructions

1. Set aside 1 cup all-purpose flour from the total amount.

2. Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.

3. Heat water, milk, and oil until hot to the touch (about 125-130° F or 50-55°C). DO NOT BOIL.

4. Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.

5. Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.

6. Cut dough in half and shape into loaves.

7. Place into two greased (8½ x 4½ inches or 21 x 12 cm) loaf pans.

8. Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).

9. Bake at 400°F (200°C) for 30-35 minutes.

10. Remove from pans and let cool on wire racks.

11. for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.

12. If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.