• Combine flaxseed, wheatgerm and 2 cups water. Also to soak for 15 minutes.
• In large bowl, combine oil, 1 1/2 cups warm water, molasses and brown sugar.
• Add flaxseed mixture to oil mixture and stir.
• Add 3 cups wholewheat flour, stir. Let gluten develop - 10 minutes.
• Mix yeast, sugar and 1/2 cup water. Let work until doubled, about 10 minutes.
• Add yeast mixture to above mixture and stir in.
• Add 6 - 8 cups wholewheat flour, working it in to form smooth, slightly sticky dough. Finish kneading on floured counter top.
• Return dough to buttered mixing bowl. Cover and let rise 45 minutes.
• Punch down and mold into loaves. Place into buttered pans.
• Cover and let rise 35 - 45 minutes in warm draft free place.
• Bake at 350 F for 45 - 55 minutes.
• Yields 4 or 5 loaves.

Northern Edge Milled Flaxseed and Wheatgerm Bread for Bread Machines

1/3 c. Northern Edge Milled Flaxseed		1 1/2 c. Water
1/4 c. Northern Edge Fresh Wheatgerm		1 T. Molasses
1 c. White Flour		3/4 t. Salt
2 c. Wholewheat Flour		1 T. Butter
1 t. Yeast

• Combine ingredients according to bread machine instructions.
• Some changes to ingredient measurements may be required depending on the type of bread machine being used.
• Yields one 1 1/2 lb. loaf.

Northern Edge Super Flaxseed Muffins

2/3 c. Northern Edge Milled Flaxseed		1/2 c. Raisins
2/3 c. Water or Milk		1/4 c. Sunflower Seeds
2 c. Flour		1/4 c. Coconut
1 c. White Sugar		2 c. Grated Carrots
4 t. Baking Powder		1 Apple - peeled and grated
1 t. Cinnamon		2 T. Unhydrogenated Canola Oil
1/2 t. Salt		2 t. Vanilla
1 Egg (large)

• Soak the Northern Edge Milled Flaxseed in water or milk for 10 minutes.
• In large bowl, combine the next ten ingredients.
• In a small bowl, beat egg, oil and vanilla.
• Add the flaxseed mixture and stir.
• Combine this with the dry ingredients and stir until moist.
• Spoon into paper-lined muffin tins.
• Bake at 350 F for 20 - 25 minutes.

Northern Edge Flaxseed and Banana Bread

1/2 c. Northern Edge Milled Flaxseed		1/2 t. Salt
1/2 c. Water		1/4 c. Butter
2 c. Flour		2/3 c. Sugar
9 Graham Wafers (single) Crushed		2 Eggs (beaten)
2 t. Baking Powder		1 c. Mashed Bananas (2 - 3)
1/4 t. Baking Soda		1/3 c. Chopped Walnuts (optional)

• Combine the flaxseed and water, allow to soak for 10 minutes.
• Combine dry ingredients.
• Combine butter and sugar, beat until light and fluffy.
• Add eggs and beat well.
• Add flaxseed mixture and bananas.
• Stir in dry ingredients and walnuts.
• Bake at 350 F for approximately 1 hour. For muffins, bake 20 minutes.

Wholewheat, Flaxseed, Berry & Orange Muffins

2/3 c. Northern Edge Milled Flaxseed		2 Eggs
2/3 c. Water		1/2 c. Brown Sugar
2 c. Wholewheat Flour		1/2 c. Butter or Oil
1 T. Baking Powder		1 c. Milk
1/2 t. Baking Soda		2 T. Grated Orange Peel
1/2 t/ Salt		1/4 c. Molasses
3/4 c. Bran		2 c. Chopped Cranberries (fresh or frozen)

• Combine flaxseed and water, allow to soak for 10 minutes.
• In large bowl, combine eggs, sugar, butter, milk, orange peel and molasses.
• Add flaxseed mixture.
• In small bowl, combine dry ingredients.
• Combine wet and dry ingredients and add cranberries.
• Fold together gently until just mixed.
• Spoon into paper-lined muffin tins.
• Bake at 400 F for 25 - 30 minutes.
• Remove from pan and cool on rack.
• Yields 24 small or 12 medium muffins.

Northern Edge "Crispy" Squares

1 c. Northern Edge Milled Flaxseed		1/4 c. Butter
1 c. Northern Edge Fresh Wheatgerm		250 g. Marshmallows
2 c. Rice Crispie Cereal		1 t. Flavoring (your choice)
1 c. Coconut		1 c. Raisins

• Melt butter and marshmallows.
• Add flavoring.
• Stir in dry ingredients.
• Press into buttered pan.
• Cut into squares.

Northern Edge Milled Flaxseed Scones

2/3 c. Northern Edge Milled Flaxseed		2 c. Wholewheat Flour
1 c. Buttermilk		4 t. Baking Powder
1 c. Raisins (soaked)		3 T. Brown Sugar
1/3 c. Butter		Pinch of Salt

• Combine flaxseed and buttermilk, allow to soak for 10 minutes.
• Add raisins to the flaxseed mixture.
• Combine dry ingredients and cut in butter.
• Combine dry and flaxseed mixtures. Work into a soft dough.
• Divide into two parts and pat out onto a floured board to 1/2" thickness.
• Shape into squares or rounds.
• Place on floured or buttered cookie sheet.
• Cut each piece into squares or wedges.
• Bake at 425 F for 15 minutes.

World's Greatest Breakfast

2 T. Northern Edge Milled Flaxseed

2 T. Northern Edge Fresh Wheatgerm

1 c. Milk

1 T. Maple Syrup

Combine above in bowl, let soak for a few minutes and enjoy!


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