Multigrain loaf with flaxseeds

Total Time
47 min
10 min
37 min
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.



1¼ cup(s), hot (120ºF–130ºF)


4 Tbsp, Divided


2 Tbsp

Spelt flour

1 cup(s)

Whole wheat flour

1 cup(s)

All-purpose flour

1 cup(s), unbleached


¼ oz, envelope, quick-rise variety

Table salt

1 tsp

Uncooked unenriched white cornmeal

½ Tbsp


1 large egg(s), lightly beaten


  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.