This basic multi-grain bread loaf is one you'll want to have on hand. If you'd rather make rolls, no problem--we provide full instructions below.
Tips: If using the honey option, you may need to add an additional 2 to 4 tablespoons of whole-wheat flour when kneading the dough.
To grind flaxseeds, place in a spice grinder and pulse until ground to a fine powder.
If using a sugar substitute, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition per Serving with Substitute: same as below, except 86 cal., 12 g carbo.
Variation: Multi-Grain Rolls: Prepare dough as directed through step 4. Punch down dough. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Divide dough into 24 equal portions. Shape each portion into a ball by pulling and pinching. Arrange balls in pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375 degrees F oven. Bake rolls for 20 to 25 minutes or until lightly browned. Serve warm.
1 starch, 1/2 fat