Grain Mills by Wondermill, The World's Best Grain Mills

Cracked Flax and Wheat Sub Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                cup  bread flour
2               cups  whole wheat flour
1 1/4           cups  milk
1 1/2      teaspoons  salt
3        tablespoons  sugar
1/4           cup  flax seeds -- cracked
3        tablespoons  oatmeal
2 1/2      teaspoons  Instant Yeast

Place all of the ingredients in your machines fully assembled pan (with
the exception of those ingredients listed under "add at beep"). Select the
dough cycle and press start.

About 10 minutes after your machine has started kneading the dough you
need to open the lid and check the consistency of the dough. The dough
should be starting to form a smooth round ball. When you touch the dough
with your finger it should be slightly tacky to the touch however no dough
should remain on your finger when you pull it away.

If you dough it too dry add 1 tbsp. of water at a time (allowing the
machine to knead for a minutes or so between additions) until the dough is
the proper consistency. If the dough is too wet add 1 tbsp. of flour at a
time (allowing the machine to knead for a minute or so between additions)
until the dough is the proper consistency. These types of adjustments are
not unusual and don't mean there is something wrong with the recipe.

If this recipe has "add at beep" ingredients you need to either turn on
the add ingredients beep function, choose your machines cycle that has an
add ingredients beep or if your machine has neither of these you need to
add these ingredients during the last 10 minutes of your machines final
kneading cycle. For things like raisins and such that you want to keep as
whole as possible I recommend you dampen the food and then dust with a bit
of the flour called for in the recipe. This helps the food mix in better
and to stay suspended in the dough and not settle to the bottom. It also
helps keep the food more intact.

When the dough is finished divide the dough in to 8 equal peices (a scale
comes in handy for this). Shape each peice of dough in to a smooth round
ball and then using a rolling pin on a lightly floured surface roll the
dough ball out so that it is 6" wide and about 6" long. Brush the dough
with a bit of water (this is to help it form a solid peice as it rises)
and then starting with one end stretch the dough out so that the end is as
wide as the widest part of the dough then roll it up as tightly as
possible. As you approach the end of the dough stretch it out so that it
too is as wide as the dough log then continue to roll it up. Place the
dough log on a parchment lined or lightly greased baking sheet. Spray the
dough with pan spray and then repeat with the remaining dough balls lining
the dough logs up next to each other equally spaced on the baking sheet.

When all of the dough logs are done cover them with a thin damp towel and
place in a warm place to rise. Let rise for at least 2 hours. You want
them to look like they have over rose. Doubling or trippling in size or
more. When they have done so bake in a preheated 350 degree oven for 35
minutes or until golden brown. Remove to a cooling rack to cool.

To store the bread, store it unsliced in a heavy plastic bag. I use
1-gallon zip-lock bags. You should use the bread with in a day or so as
fresh homemade bread doesn't contain any chemical preservatives and will
stale fast.

Copyright:
"Robert Barnett, The Bread Machine Digest -
http://www.breadmachinedigest.com"
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Per Serving (excluding unknown items): 240 Calories; 4g Fat (14.1%
calories from fat); 9g Protein; 44g Carbohydrate; 6g Dietary Fiber; 5mg
Cholesterol; 423mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Cracking Flax Seed:

It is important to crack the flax seed otherwise the body
will not be able to use its nutrients. To crack the flax
place it in your blender or food processor and blend until
it is broken up. You should see few if any whole seeds. If
you have a spare coffee grinder you aren't using it works
great for this as well and handles the smaller amounts.
Tip: Right before the seeds are done milling turn the unit
upside down while it is still running, this will cause the
ground seeds to fall in to the collection lid and it will
clean the grinding chamber quite well. If you have a
grinder that you can do this with then ignore this tip.

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  • This is the best ever recipe. Only I used 1 cup of rye flour and 1 cup of wheat flour and forgot to put oatmeal.

    alla

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