Grain Bread

Source:   |  Category: Baking, Breakfast, Heart Healthy, Whole Flaxseed, Ground Flaxseed

Contains ground flaxseed,cracked wheat, shelled raw sunflower seeds, whole flaxseed and millet. Makes 3 loaves of bread.


  • 4 1/2 cups (1.125 L) hot water, 150°F (70°C) 
  • 1/2 cup (125 mL) honey
  • 3 -8 g packages active dry yeast (3 Tbsp/45 mL)
  • 3/4 cup (175 mL) skim milk powder
  • 1/3 cup (75 mL) canola oil
  • 1 Tbsp (15 mL) salt
  • 5 cups (1.25 L) whole wheat flour
  • 5 cups (1.25 L) unbleached all-purpose flour
  • 1 1/2 cups (375 mL) ground flaxseed
  • 3/4 cup (175 mL) cracked wheat
  • 3/4 cup (175 mL) shelled raw sunflower seed
  • 1/4 cup (60 mL) whole flaxseed
  • 1/4 cup (60 mL) millet
  • 2 eggs, beaten
  • 1 egg white
  • 1 Tbsp (15 mL) water
  • 1/4 cup (60 mL) shelled raw sunflower seed
  • 2 Tbsp (30 mL) whole flaxseed
4 1/2 cups hot water, 150°F (70°C) 1/2 cup honey3 - packages active dry yeast (3 Tbsp)3/4 cup skim milk powder1/3 cup canola oil1 Tbsp salt5 cups whole wheat flour5 cups unbleached all-purpose flour1 1/2 cups ground flaxseed3/4 cup cracked wheat3/4 cup shelled raw sunflower seed1/4 cup whole flaxseed1/4 cup millet2 eggs, beaten1 egg white1 Tbsp water1/4 cup shelled raw sunflower seed2 Tbsp whole flaxseed


  1. In a medium bowl, combine 1 cup (250 mL) hot water and honey.  Stir and let stand until water reaches 105 to 115º F (40 to 45º C) about 7 minutes. Sprinkle yeast on top and let stand 15 minutes.
  2. In a large bread mixing bowl, combine 3 1/2 cups (875 mL) hot water, skim milk powder, oil and salt.  Cool 15 minutes.
  3. In another large bowl, combine flours, ground flaxseed, cracked wheat, sunflower seeds, whole flaxseed and millet.
  4. Stir yeast mixture and beaten eggs into milk mixture.
  5. Gradually add 4 cups (1 L) of flour mixture into liquid mixture.  Mix well. Continue adding all remaining flour mixture. Turn dough onto floured surface adding up to 1/2 cup (125 mL) more unbleached flour, a little at a time to make a medium-soft dough. Rub canola oil on hands and knead dough until smooth and elastic in texture, about 8 to 10 minutes. Place dough in an oiled bowl, oil top of dough, and cover loosely with plastic wrap. Let rise in a warm place for one hour. Punch dough down, let rise 30 minutes.
  6. Divide dough into 3 equal portions.  Shape each into 3 x 11 inch (7 x 27 cm) log-shaped loaf.  Place evenly spaced apart on a 12 x 18 inch (30 x 45 cm) baking sheet that has been well sprinkled with cornmeal or flour.
  7. In a bowl, beat together egg white and water until frothy.  Brush top of loaves. Sprinkle 1 Tbsp (15 mL) sunflower seeds and 2 tsp (10 mL) flaxseed over each loaf. Let rise until double in size (about 45 minutes).
  8. Preheat oven to 350ºF (180ºC). Bake 30 to 40 minutes or until nicely browned and hollow sounding when top of loaf is tapped. Remove from oven and let cool 5 minutes. Remove from pan and continue cooling on a rack.

Yield:  3 loaves (16 slices per loaf).

Serving Size:  1 slice. Each serving contains 2 tsp (10 mL) of flax.

Nutritional Analysis

Total Fat1 g
Cholesterol0 mg
Carbohydrates26 g
Fiber4 g
Protein6 g
Sodium1 mg
Potassium210 mg

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