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Whole-Wheat Flaxloaf

Source of Recipe

"The Diabetes Food and Nutrition Bible" by Hope Warshaw

WHOLE-WHEAT FLAX LOAF
WW Points
Ezchanges
Yield: 1 loaf (12 servings)

- 1-1/4 cups warm water (115 degrees)
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons dry milk powder
- 2 tablespoons canola oil
- 4 cups whole wheat flour
- 1/4 cup flax seeds, crushed in a blender

Dissolve the yeast in the warm water. Add the sugar
and let stand for 5 minutes until frothy.

Add the salt, milk powder, oil, and 2 cups flour. Mix well.
Add the flax seed and remaining flour. Turn dough out onto
a lightly-floured surface. Knead the loaf for about 6-10
minutes until elastic and smooth.

Shape into a loaf and place in an oiled 9-inch loaf pan.
Cover with a tea towel and set in a warm place to rise
(radiator, warm spot in the kitchen). Let rise until double
in bulk, about 45 minutes.

Preheat the oven to 350 degrees F. Bake the loaf for 45 minutes. Remove the loaf from the oven and cool in the pan for 10 minutes. Turn out onto a rack and cool completely before slicing.

One 1-slice serving equals: Calories: 204, Fat: 4 g, Cholesterol: 0 mg, Sodium: 390 mg, Carbohydrate: 35 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 6 g ++++ Exchanges: 2-1/2 Starch ++++ WWP: 4