By Anthony J Sepe
http://www.medicalnutritiontherapyservices.com
http://fromadietititiansperspective.blogspot.com
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce this week, my colleague, Guest-Chef, Dee Murphy.
Dee Murphy MS, RD, LD, CBE
Dee received her bachelor’s degree in Dietetics/Food and Nutrition from Iowa State University in 1990 and her master’s degree in human nutrition from Eastern Michigan University in 2008. She is a registered, licensed dietitian and a certified breastfeeding educator and she owns and operates her own business, Nutrition, Etc. in Cherokee, Iowa. Dee offers nutrition consulting services to area health care facilities and to individual clients. She speaks professionally about nutrition and breastfeeding and has been a regular contributor for Current Health magazine. Dee is the co-chair of the Iowa Lactation Task Force.
© Honey Whole Wheat Flax Bread
Recipe reprinted with permission by Dee Murphy
Ingredients:
3 – 3 ½ cups all-purpose flour
1 package Active Dry Yeast
1/3 cup honey or molasses
3 Tbsp. Olive Oil
1 ¾ cup whole wheat flour
¼ cup flaxseed
Preparation:
Combine 2 cups all-purpose flour and the yeast. Heat and stir honey, oil, 1 ½ cups water, and 1 tsp. salt till warm (120 – 130 degrees). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole wheat flour, flaxseed and as much remaining all-purpose flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 – 1 ½ hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover; let rise in a warm place till nearly double (45 – 60 minutes).
Bake in a 375 degree oven for 40 – 45 minutes or until done. Cover loosely with foil for the last 10 – 20 minutes, if necessary. Remove from pans; cool. Makes 2 loaves (32 servings.)
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