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Honey and Soy Milk Bread with Flax Seed

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wai kheng

"A lovely soft healthy bread that is so simple to make! You can even vary it infinitely (different types of flour and nuts)."
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2 h 2 m servings 286 cals
Original recipe yields 16 servings (2 loaves)

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  1. Stir warm soy milk, honey, and brown sugar together in a bowl until sugar is dissolved; stir in yeast and let sit until mixture becomes foamy, about 5 minutes. Stir 3 cups flour, ground flax seed, butter, and salt into yeast mixture. Mix remaining flour, 1/2 cup at a time, mixing well after each addition, until dough pulls together.
  2. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl and place dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  4. Carefully turn dough onto a lightly floured surface; punch dough down. Divide dough into 2 equal pieces and form into loaves. Place loaves into 2 lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat oven to 425 degrees F (220 degrees C).
  6. Place loaves in the preheated oven and reduce heat to 375 degrees F (190 degrees C); bake until the tops are golden brown and bottom of loaves sound hollow when tapped, 27 to 30 minutes.

Nutrition Facts

Per Serving: 286 calories; 4.5 g fat; 52.6 g carbohydrates; 8.6 g protein; 6 mg cholesterol; 474 mg sodium. Full nutrition

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