2 pkgs Active Dry Yeast
2 cups Warm Water (105 to 115*)
1/2 cup Sugar
1 T Salt
2 eggs
1 cup Ground Flaxseed
6 - 6 1/2 cups All-Purpose Flour
Vegetable Oil
Softened Butter
Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, eggs, flaxseed and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves. Roll each half into rectangle, 18 x 9 inches. Roll up tightly, beginning at 9in side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in greased baking pan, 9x5x3. Brush with oil. Let rise until double, about 1 hour.
Heat oven to 375*. Bake until loaves are golden brown and sound hollow when tapped, 30 - 35 minutes. Remove from pans. Brush with butter; cool on wire rack. Yield: 2 loaves
If the loaves are cut into 16 slices each, each slice contains approx. 1/2 T flaxseed. 4 slices gives you 2T per day, which is what is normally reccommended.
I make this in my Kitchen Aide Stand mixer with dough hooks - so I don't have to take it out and knead it. It could probably be made in a bread machine, but you would need to halve the recipe. Add the ingredients in the order suggested by the manufacturer, and choose the regular (or smaller) loaf size. The loaf looks similar to a wheat mix, but it's actually all white.