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1
Add yeast to warm water and proof for about 5 minutes, until foamy.
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2
Add the all purpose flour to yeast and stir well.
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3
Cover and let stand at room temperature 1 hour.
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4
Place 1/2 cup flax seed in a spice or coffee grinder, process until finely ground to measure 3/4 cup.
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5
Add the ground flax seed, whole-wheat flour, 2 tablespoons whole flax seed, and next 5 ingredients (2 tablespoons flax seed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky).
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6
Turn dough out onto a lightly floured surface.
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7
Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
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8
Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal.
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9
Brush loaf with egg white; sprinkle with 1 teaspoon flax seed.
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10
Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife.
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11
Cover and let rise in a warm place 1 hour or until doubled in size.
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12
(Press two fingers into dough.
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13
If the indentation remains, the dough has risen enough).
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14
Preheat oven to 375F degrees.
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15
Bake at 375F for 30 minutes or until bread sounds hollow when tapped.
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16
Remove from pan; cool on a wire rack.
