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1
Place 1/2 cup flaxseeds in bowl, and cover with 3 inches water.
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2
Let soak overnight.
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3
Combine sugar, yeast, and 2 cups warm water in measuring cup.
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4
Let stand 5 minutes, or until liquid is cloudy and smells yeasty.
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5
Grind remaining 1/2 cup plus 1 Tbs.
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6
flaxseeds in coffee grinder.
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7
Stir together all-purpose flour, whole-wheat flour, and salt in large bowl.
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8
Drain soaked flaxseeds, and stir into flour mixture.
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9
Add yeast/water mixture, and stir until smooth dough forms, adding up to 1/4 cup more water, if necessary.
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10
Transfer dough to well-floured work surface.
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11
Knead 7 to 10 minutes, or until dough is smooth and no longer sticks to your fingers, adding flour as needed.
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12
Shape into ball, and place in large bowl coated with oil.
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13
Cover, and let rise in warm place 1 to 1 1/2 hours, or until doubled in size.
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14
Punch down, reshape into ball, and let rise 1 hour more.
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15
Preheat oven to 400F, and coat large baking sheet with oil or cooking spray.
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16
Shape dough into tight ball, and place on prepared baking sheet.
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17
Brush dough ball with water, and sprinkle with flaxseeds.
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18
Cut a tic-tac-toe crisscross in top of loaf.
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19
Bake 45 minutes to an hour, or until loaf is dark brown and sounds hollow when tapped.
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20
Cool on wire rack at least 15 minutes before slicing.
