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Flaxseed Bread
1 1/4 c whole wheat flour
1 c bread flour
1 c warm water
1 pkg dry yeast
1/2 c flax seeds
2 tbs flax seeds
3 tbs nonfat dry milk
2 tbs bran cereal (like All-Bran)
3 tbs honey
1 tbs molasses
1 tsp salt
3 tbs bread flour
2 tsp corn meal
1 egg white
1 tsp flax seeds

Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.  Place 1/2 cup flaxseed in a spice or coffee grinder, process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed though salt) to the yeast mixture, and stir  until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon
flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85F) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough).  Preheat oven to 375F. Bake at 375F for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.
Recipe featured in Bread Daily on 9/29/01.