Flaxseed Bread

• 1 3/4 to 2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1 envelope Fleischmann's(R) RapidRise Yeast
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 3 tablespoons honey
• 1 tablespoon butter or margarine
• 1 large egg
• 1/4 cup cup flaxseeds
• 1 tablespoon butter or margarine, melted

1. In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast, and salt. Heat milk, water, honey, and butter until very warm (120u0b0 to 130u0b0 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed, and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Roll dough to 12 x 8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.
3. Bake at 350u0b0F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

flour, whole wheat flour, rapidrise, salt, milk, water, honey, butter, egg, flaxseeds, butter

Taken from www.myrecipes.com/recipe/flaxseed-bread (may not work)