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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 +2 tbs flax seeds
3 tbs nonfat dry milk
2 tbs shreds of wheat bran cereal (i.e. 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

Lightly spoon flour into dry measuring cups, and level with a knife. 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 375 F for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings
Recipe featured in Bread Daily on 10/29/01.