Whole Wheat Bran Bread with Coarse Ground Flax

This is my own recipe. I make bread nearly every other day for lunches and toast so I am always trying out new things to create more interesting and more nutritious sandwhiches. I love adding wheat bran to my breads, because really, everyone needs a little more fibre, and flax is one of my other favorite additions to much of my baking. I love the crunch of flax seed, but seeing as your body doesn’t really digest flax seed in it’s true form, you need to grind it in order to get the nutritients. In this recipe, I take flax seed and throw it in a coffee grinder I have specifically for grinding flax, and put it on the coarsest setting. This way I get some of the crunch and all of the nutrients. It also makes for some prettier bread as it has some golden and some brown flecks all throughout the dough.

A couple slices of the bread with peanut butter smooshed inbetween and cut up for my son.

Here’s the recipe!

Whole Wheat Bran Bread With Coarse Ground Flax

1 ½ cups warm water
3 tsp. active dry yeast
2 tbsp. skim powdered milk (optional)
2 tbsp. organic cane sugar
2 tbsp. extra virgin olive oil
1 ½ tsp. sea salt
3 ¾ cup whole wheat flour
¼ cup wheat bran
Coarsely ground flax seeds

Dissolve yeast in warm water. Pour into mixer bowl. Add powdered milk, cane sugar, olive oil, and sea salt. Mix well. With a dough hook on a mixer, add flour, wheat bran, and flax seeds. On lowest setting, let mixer knead dough for approximately 5-7 minutes. Cover bowl with damp cloth and let rise till double. Punch dough down, and let rise again for 15 minutes. Repeat one more time. Knead dough out for a couple of minutes, then shape into well greased bread pan. Let rise to desired loaf height and bake at 350 degrees for approximately 15-20 minutes, or until brown and hollow sounding when tapped on top.

3 thoughts on “Whole Wheat Bran Bread with Coarse Ground Flax

  1. Jenn

    Hey the first time I tried it was totally bust. The second was really good. I had to add extra gluten though, and it was still really dense. Yours looks really fluffly…..any suggestions??

  2. Family of Four

    hmm, I’m not sure why it was really dense! When you let it rise the final time in the bread pan did you just leave it till it was really big? I usually just keep letting it rise till it’s a good size loaf, the bigger it gets the fluffier it will be. You could also try substituting a cup of whole wheat flour with white flour, there’s more gluten in white flour, or you could add a bit more yeast. You could also add the salt to the flour rather than the liquids, as salt does kill yeast a bit.
    Hope that helps!


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