I don't know why I would put off sharing this one anyway... it turned out to be an excellent recipe and it makes for super peanut butter and honey sandwiches.
My Whole Wheat Bread with Flax & Bran
Makes 1 Loaf
1 1/2 cups lukewarm water
1 pkg active dry yeast (2 1/4 tsp)
1/4 cup honey
2 tbsp extra virgin olive oil
1 1/2 tsp salt
2 cups whole wheat bread flour
1 cup all-purpose flour
1/4 cup all natural bran
1/4 flax seeds, coarsely ground (don't turn it into powder, but try to break them up)
Extra olive oil or egg white for brushing on top
A few extra flax seeds
In stand mixer fitted with dough hook (or by hand for you hard-core breadies) mix water, yeast and honey. Allow to rest about 5 minutes or until the yeast starts to bubble. Add in oil and salt. On lowest speed, add in the whole wheat bread flour, bran, flax and half of the all-purpose flour. Add the last half cup slowly because you might not need it all (or you might need a wee bit extra). It should be a fairly moist, elastic dough, but it should not be sticking excessively to the bottom or sides of the bowl after being kneaded for 5-7 minutes. Remove the dough from bowl, oil the bowl lightly, pat the dough into a ball and let it rest covered in the oiled bowl for an hour (or until it is almost doubled). Once it has risen, gently deflate the dough on a lightly floured board and knead into a loaf shaped log. Place dough into a greased 9x5" bread pan, cover and let rise again for another hour. Brush with oil or beaten egg white and sprinkle with flax seeds if you want (a lot of the flax seeds on top end up falling off, but they do look nice). Bake in a preheated 425 degree oven for 10 minutes, reduce to 375 and continue baking for another 30 minutes. To help develop a good crust, I now always spray some water into the oven right before I pop the pans in to make some steam (it also doubles as my kitten discipline bottle, I am Queen of Multi-purposing!).
P.S. If you don't yet eat PB&H, you must try it!