Multigrain Flaxseed Bread
This bread contains a healthy .9 g of ALA per slice. It works better when baked as a free-form loaf.

3 teaspoons dry yeast
1 cup warm water (100 to 110 degrees)
3 tablespoons brown sugar
2 cups all-purpose flour, in all
1/2 cup whole wheat flour
1/3 cup oats
1/3 cup flaxseed meal
2 tablespoons wheat germ
1 1/2 teaspoons salt
2 tablespoons flaxseeds
canola oil

Sprinkle the yeast in to a large mixing bowl, add the water, and let stand for 5 minutes to activate the yeast. Add the brown sugar.

Combine 1 1/2 cups of all-purpose flour, the whole wheat flour, the oats, the flaxseed meal, the wheat germ and the salt in a small bowl. Add the flour mixture to the yeast mixture, and stir until a soft dough forms. Sprinkle some of the remaining 1/2 cup flour on a wooden cutting board on a clean surface and knead for 5 to 6 minutes, gradually adding the rest of the flour.

Grind  the 2 tablespoons flaxseeds a few seconds to crush them lightly, then sprinkle the seeds on the kneading board and knead into the dough.

Place dough in a warm place, covered with a damp kitchen towel. Let rise for about 1 1/2 hours, or until doubled in bulk,. Punch the dough down lightly, and shape it into a 6-inch round. Place on a baking sheet lightly oiled with canola oil. Cover and let rise another 1 hour, or until doubled in size.

Preheat the oven to 375 degrees. Bake for 25-30 minutes, or until the bread sounds hollow when tapped. Remove from the pan and cool before slicing.