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Here's the warm-your-tummy bread recipe from Bill Boyles:
For any bakers in the family, try this on a cold day.
Boyles Flax Bread
When I lived in Bavaria for a year the local bakery had the best bread I had ever tasted called “grahambrot” and I ate it every day. Back in the U.S. I have never found anything like it. This recipe I invented comes close and is great toasted for daily breakfast with butter and honey. - Billy Boyles
1 ½ cups warm water (not hot /105 115 deg)
1 ½ tsp active Yeast
1 cup white flour
1 cup warm Buttermilk (or soy milk)
¾ cup Canola Oil
2 tbsp sugar or honey
1 ½ tsp salt
¾ cup canola oil
3 cups bread flour
3 cups Flax cereal flakes in a box
Place warmed water in bowl. Add yeast and wait 5 minutes.
Add white flour and mix. Set ‘starter mix’ aside for 15 minutes or
longer.
Add warm buttermilk, salt, sugar, canola oil and 1 cup break flour. Mix
well.
Place batter in bread machine or mixer with paddles.
Mix for 5 minutes until completely smooth.
In separate bowl mix flax cereal and remaining bread flour (2 cups).
Place in food processor and pulse for 30 seconds until cereal lumps are
gone.
Add to the batter and “knead” for 10 minutes. Let stand for 1 hours.
Pour into bread baking pan, place in warm oven (85 degrees) for 45
minutes.
Heat over to 375. Bake for 20 minutes then lower to 350 for another 20
minutes.
Top of baked loaf will appear bloated, but slice off edges to create
perfect shape.
