Flax Bread

• 6 1/2 cups all-purpose flour
• 3/4 cup ground flax seeds (flax meal, I like Bob Mills organic)
• 3 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon instant fast rising yeast
• 2 cups water
• 1 cup organic 2% low-fat milk (I used 2%- regular milk)
• 1 tablespoon canola oil

1. Set aside 1 cup all-purpose flour from the total amount.
2. Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
3. Heat water, milk, and oil until hot to the touch (about 125-130u0b0 F or 50-55u0b0C). DO NOT BOIL.
4. Stir hot liquids into dry mixture. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
5. Turn out onto floured board and knead until smooth and elastic, about 8 minutes. Cover dough and let rest 10 minutes.
6. Cut dough in half and shape into loaves.
7. Place into two greased (81/2 x 41/2 inches or 21 x 12 cm) loaf pans.
8. Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
9. Bake at 400u0b0F (200u0b0C) for 30-35 minutes.
10. Remove from pans and let cool on wire racks.
11. for ABM- follow your ABM directions for ingredient order. Check during first cycle to see if more flour is required and add in as needed. Set to 2 lb loaf if using full cycle.
12. If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal. Set for 2nd rise and then cook as directed. I made 1 loaf and 6 sandwich muffins with this recipe.

flour, ground flax seeds, sugar, salt, yeast, water, milk, canola oil

Taken from www.food.com/recipe/flax-bread-349539 (may not work)