-
1
Stir together water, molasses and oil in measuring cup until molasses dissolves.
-
2
Set aside.
-
3
Grind 3 Tbs.
-
4
flaxseeds to a powder in coffee grinder or mini-chopper.
-
5
Place whole wheat flour, bread flour, ground flaxseeds, milk powder, yeast and salt in food processor fitted with metal chopping blade; pulse several times to blend.
-
6
With motor running, slowly add liquid through feed tube, and process until dough is smooth and pulls away from sides of work bowl.
-
7
If dough seems too thick, adjust texture by adding 1 Tbs.
-
8
water at a time.
-
9
Process 1 minute.
-
10
Transfer dough to large bowl coated with cooking spray.
-
11
Turn dough to coat all sides with spray.
-
12
Cover with plastic wrap, and let rise 1 1/4 to 1 1/2 hours, or until dough has doubled in size.
-
13
Turn out onto lightly floured work surface, and shape into round or oval loaf.
-
14
Place on baking sheet coated with cooking spray.
-
15
Cover with plastic wrap coated with cooking spray.
-
16
Let loaf rise 1 hour, or until almost doubled.
-
17
Preheat oven to 400F.
-
18
Brush loaf with egg white, and sprinkle with remaining 1 Tbs.
-
19
whole flaxseeds.
-
20
Score top of loaf with 4 1/4-inch-deep slashes using serrated knife.
-
21
Bake bread 25 to 35 minutes, or until golden and hollow-sounding when tapped.
-
22
Cool bread on wire rack.
