Whole Wheat and Flaxseed Bread

Ingredients

DIRECTIONS

1. In a food processor, add the flour, flaxseed, salt and yeast and process for about 5 seconds for it to mix.
2. While running, add honey, butter, dry milk, brown sugar and then the water. You might not need all the water, you might need more. You should have a nice, well-defined, not too sticky ball. If it is too dry, add a bit more water and process for 5 or so seconds.
3. Grease a large bowl with butter or oil. Knead the bread and then shape into a ball and place into the bowl. Cover the bowl with plastic wrap or a wet paper towel and allow dough to rise for at least 2 hours until it has almost doubled.
4. Deflate the ball, shape it again and then let it rest on a lightly floured surface for 15 minues, covered.
5. Shape the dough into a rectangle, then shaped it into the loaf by folding the two long sides towards each other, then pinching them together, flip it over and tuck the short end down. Pat the bread down into a buttered or oiled 9 x 5 inch loaf pan. Cover and let it rise for about an hour, until it almost level with the top of the pan.
6. Pre-heat the oven to 375 F. Brush the top of the bread with some water and place it in the oven for about 45 minutes. You know it is done when the bottom makes a hollow sound when you tap on it, or it reaches 200 F internally.
7. Remove from pan and place on wire rack. Wait until it cools before you slice it!