Instructions

• In a glass measuring cup, combine 3/4 cup slightly warmed milk, 2 cups slightly warmed water, 2 teaspoons yeast, and 1 tablespoon honey. Stir gently and let sit 5 minutes, until the yeast becomes a little puffy.
• In a medium bowl, stir together 4 cups whole-wheat flour, 2 cups all-purpose flour, 1/2 cup ground flaxseed, and 1 teaspoon salt.
• Pour the milk-and-yeast mixture into the dry ingredients. Stir with a wooden spoon or dough whisk until the dough starts to come together; use your hands if needed. The dough should hold a loose ball and be slightly sticky.
• Lightly grease a large bowl. Transfer the dough to the greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 5–6 hours.
• Spray two loaf pans with nonstick spray, making sure corners are covered. Turn the risen dough out onto a lightly floured surface if needed, divide it in half, then fold and shape each half into a tube long enough to fit each pan. Place the shaped loaves into the prepared pans and press down slightly to fit.
• Cover the pans with a towel or plastic wrap and let the loaves rise for 1–2 hours, until approximately doubled in size.
• Preheat the oven to 450°F while the loaves finish their second rise. Bake the loaves for 30–35 minutes, until the crust is nicely brown and the loaves sound hollow when tapped.
• Remove the loaves from the pans and cool completely on a wire rack before slicing.
• Once cooled and sliced, store the bread in a zip-top bag at room temperature for up to 3 days, or freeze for up to 3 months. Toast or thaw in the fridge to serve.