A hearty whole wheat bread amped up with flax and oats, this recipe is a healthier version of a homemade classic with an extra nutritional punch.
During the winter months, I inevitably get the itch to bake bread! There’s something calming about kneading the dough and watching it rise, and nothing better than a slice of warm bread straight from the oven.
When we were kids, my mom would make homemade bread on snow days. The dough would rise by the fireplace, and after coming in from a day of sledding, I’d sneak so many pinches of dough that I’d end up with a stomach ache before I’d even had a real slice of bread.
Mom always made white bread and I still use that recipe from time to time today, but I couldn’t help but brainstorm a slightly healthier alternative. The original recipe calls for Crisco and lots of sugar, and I wanted to utilize whole wheat flour instead of white.
In addition to cutting the fat and a lot of the sugar, this whole wheat bread combines wheat flour with ground oats and flaxseed for a hearty but still comforting homemade taste. You can buy ground flaxseed and oats, or make your own using a food processor. I used pre-ground flaxseed, but gave the raw oats a 30 second spin before adding them to the dough.
This bread has a slightly sweet taste, and pairs well with a spicy bowl of soup or on its own with just a smear of butter.