Whole Wheat Honey Oat Flax Bread

In a small microwave-safe dish, combine butter and honey. Microwave until butter is melted. If necessary, cool to 110-115°F. (You can also melt on a stove top in a pan)

In a microwave-safe dish, warm the milk in the microwave for 1 minute (or warm it via stove top) to 110-115°F. It should be warm, but not too hot to touch.

Add yeast to warm milk, stir in and then let sit for 5-10 minutes, or until the yeast foams/bubbles slightly.

Combine all-purpose flour, whole wheat flour, oats, flax seed and salt in a stand mixer bowl (or large bowl) and whisk to combine ingredients.

Add the honey/butter mixture and milk/yeast mixture to the dry ingredients in the mixer bowl.

Using a paddle attachment, mix for 1 to 2 minutes until combined. Switch to a dough hook; knead bread for about 5 minutes on low/med speed. If you’re not using a mixer, knead with hands (about 5-10 minutes). The texture should be springy to touch, but not too sticky.

Transfer dough to a lightly oiled bowl, turn dough once to coat all sides so it doesn’t stick to the bowl. Cover bowl with a towel or plastic wrap and let it rise for about one hour, or until dough has doubled in size.

Punch down dough. Turn dough out onto a clean surface. Roll or pat into a 14×7-inch rectangle. Start with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal.

Place in greased 9×5-inch loaf pan. Cover with towel or plastic wrap lightly and allow to rise for about an hour or until an indentation remains after lightly touching with index finger.

Preheat oven to 350°F. Bake for 35 – 40 minutes, or until internal temperature reaches 190°F.

Remove from the oven and turn loaf out onto cooling rack.

Allow to cool and enjoy!