Whole Wheat Coconut Flax Bread

Lower in Calories, higher in fiber...full of healthy goodness!  Check out my recipe below!  The texture is soft and yummy, the flavor is delish!

Whole Wheat Coconut Flax Bread

by Kara Cantwell

3 1/2 cups hot water

5 cups wheat flour

1 cup sifted coconut flour

In a medium sized bowl combine the water and wheat flour. Let mixture sit covered for 20-30 minutes.

In large PLASTIC kitchen mixer bowl combine the following:

2 Tbsp. yeast

½ cup warm water

½ cup molasses

Mix, dissolve and let it foam up. 

Add the following to the wheat flour mixture:

1/3 cup oil

1 Tbsp. salt

Mix well, and then add the wheat flour mixture to the yeast mixture.  Mix well.  Then add:

2 cups oatmeal

4 Tbsp. flaxseed meal

Mix well. 

Add enough more wheat flour so that as your mixer mixes, it will clean off the sides of the bowl. (This can be done by hand as well.  Still use the plastic bowl, as you will use less flour that way. If using a metal bowl, check the consistency several times while adding the wheat flour.)  Check the consistency to make sure the dough is slightly sticky/tacky. To do this, touch the dough with a clean try hand. When only a tiny amount sticks to your hand, it’s done.  Spread a thin layer of oil on the inside of a large plastic bowl. Spray your hands with oil. Pull the dough out of the mixer. Place the dough into the oiled bowl. Make sure the ball of dough has a thin layer of oil all over it. Cover loosely with oiled plastic wrap or an oiled lid. Then let it rise, in a warm place, until double. Once double in size, punch dough down.  Divide into two loaves and mush the air bubbles out.  Shape dough and place in greased pans.  Cover loosely with oiled plastic wrap and let rise until double in a warm place.  Bake at 350 degrees for 40-45 minutes. Rub some real butter on the top of each loaf. Enjoy!  Makes 2 loaves.