Whole Wheat Rye Yogurt Flax Bread

It has a hearty flavor without being overly heavy or sour. i experimented with the rye & whole wheat/gluten balance to create a loaf that would rise a reasonable amount, and be appealing to my children. all three of my children love this one, and come back asking for more.

Steps

Mix whole wheat flour , rye flour , gluten flour & instant potato flakes in a bowl , set aside.

In a mixer bowl , using flat beater , mix wet ingredients.

Add yeast flax seeds & salt to liquid ingredients , mix thoroughly.

Switch to dough hook , and slowly add flour mixture 1 / 2 cup at a time.

Allow it to knead each amount of flour into ball before adding more.

Once all flour is incorporated , all the dough to continue to knead until the dough is sooth and elastic.

Place dough in greased bowl , turning to grease the top.

Cover and let rise for 1 1 / 2 hours in a warm , draft free location.

Prepare two 8 1 / 2 x 4 1 / 2 x 2 1 / 2 inch pans by greasing lightly with butter or vegetable shortening.

When timer goes off , punch down dough and divide into two balls.

Shape each half into a loaf , and place in prepared pans.

Cover with plastic wrap & a tea towel , and allow to rise in a warm , draft free area for 1 hour.

Bake at 400 for 35-40 minutes.

Bread will be cooked when i.

Ingredients

whole wheat flour, rye flour, instant potato flakes, gluten flour, water, balsamic vinegar, yogurt, honey, olive oil, flax seeds, salt, yeast