Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Good for getting into whole wheat and grains, this bread is very light, rather chewy and moist, excellent for sandwiches, and easy to slice.

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Recipe Summary

prep:
40 mins
cook:
50 mins
additional:
1 hr 15 mins
total:
2 hrs 45 mins
Servings:
24
Yield:
2 - 9x5 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.

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  • Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

  • Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.

  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Meanwhile, preheat oven to 325 degrees F (165 degrees C).

  • Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.

Nutrition Facts

149 calories; protein 4.2g; carbohydrates 27g; fat 3.2g; cholesterol 3.8mg; sodium 111.6mg. Full Nutrition
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