Multigrain loaf with flaxseeds
4
Points®
Total time: 47 min • Prep: 10 min • Cook: 37 min • Serves: 12 • Difficulty: Easy
The back-to-the-land movement of the late sixties and seventies got us all baking our own bread—the more grains, the better. Here’s a modern take on the concept, with the speed and ease of a food processor and the addition of some other wholesome ingredients: flaxseed, a powerhouse of fiber and heart-healthy omega-3 fatty acids; and spelt, a nutty-tasting ancient grain. Spelt is a cousin of wheat, rye, and barley that’s high in protein. Both spelt and flaxseed can be found in large supermarkets and health-food stores. The addition of honey gives this bread a subtle sweet note, but this loaf pairs well will with a variety of sweet and savory ingredients.
Ingredients
Water
1¼ cup(s), hot (120ºF–130ºF)
Whole flaxseeds
4 Tbsp, Divided
Honey
2 Tbsp
Spelt flour
1 cup(s)
Whole wheat flour
1 cup(s)
All-purpose flour
1 cup(s), unbleached
Yeast
¼ oz, envelope, quick-rise variety
Table salt
1 tsp
Uncooked unenriched white cornmeal
½ Tbsp
Egg
1 large egg(s), lightly beaten
Instructions
1
Stir together the water, 2 Tbsp flaxseeds, and honey in a measuring cup.
2
Combine the spelt flour, whole-wheat flour, all-purpose flour, yeast, and salt in a food processor. With the machine running, pour the water-honey mixture through the feed tube; pulse until the dough forms a smooth ball, about 1 minute.
3
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap, and let the dough rise in a warm spot until doubled in size, about 30–40 minutes.
4
Punch down the dough. Kneading lightly, form the dough into a loaf. Spray a 5 x 9-inch loaf pan with nonstick spray; sprinkle the bottom and sides with the cornmeal. Place dough in the pan; Cover and let rise in a warm spot until doubled in size, 30 minutes.
5
Preheat the oven to 400ºF. Gently brush the top of the loaf with the egg; sprinkle with the remaining 2 tablespoons flaxseeds. Bake the bread until deep golden, 18–20 minutes. Cover the top loosely with a sheet of foil; bake 15–17 minutes more, or until an instant-read thermometer inserted into the center registers 210ºF. Loosen the sides of the bread with a knife, and unmold the bread onto a rack to cool. Yields 3⁄4-inch slice per serving.
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