Whole-Wheat Flax Bread

Grind flaxseeds into a coarse meal in a spice mill (such as a clean coffee grinder) or dry blender. Set aside 2 teaspoons for topping.

Stir lukewarm water and honey in a large bowl until the honey is dissolved. Sprinkle in yeast and let stand until it bubbles, about 5 minutes.

Add 1 cup bread flour (or all-purpose flour), pumpernickel (or rye) flour, salt and the remaining ground flaxseeds. With a wooden spoon, stir vigorously in the same direction until the batter is smooth. Gradually stir in whole-wheat flour until it becomes too difficult to stir. (Alternatively, mix dough in a stand-up mixer fitted with a paddle attachment.)

Turn the dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour (or all-purpose flour) to keep it from sticking, until smooth and elastic, 10 to 12 minutes. (The dough will be slightly sticky.)

Place the dough in a large oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.

Coat a 9-by-5-inch loaf pan with cooking spray. Punch the dough down, flatten into a disk and tightly roll into a log. Place seam-side down in the prepared pan. Cover with plastic wrap that has been sprayed with cooking spray; let rise until the dough domes over the top of the pan, about 45 minutes.

Preheat oven to 400 degrees F. Lightly brush the loaf with the egg mixture and sprinkle with the reserved 2 teaspoons ground flaxseed.

Bake the bread for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until the bread pulls away from the sides of the pan, 20 to 25 minutes. Turn out onto a wire rack and cool completely before slicing.