1 1/2 tsp. dry active yeast

2 T. plus 1 1/4 c. warm water

3 T. honey

1 T. canola oil

1/2 tsp. salt

1 c. flaxseed meal

1 1/4 c. whole-wheat flour

1 3/4 c. bread flour

In large bowl, dissolve yeast in 2 tablespoons water, set aside until bubbly, about 5 minutes. Mix in honey, oil, salt and remaining water. Add flaxseed meal, whole-wheat flour and 1 cup of the bread flour. Mix well. Stir in enough of the remaining bread flour to make a soft and kneadable dough. Turn the dough out onto a lightly floured surface; knead for 10 minutes or until smooth and elastic. Coat a 9 x 5-inch loaf pan with nonstick spray. Shape the dough into a loaf and place in the pan. Cover, let rise in warm place until doubled in bulk about 1 hour. Bake at 350 degrees for 40 to 45 minutes or until the loaf is browned on top and sounds hollow when tapped. Cool. To Make Flaxseed Meal: Use a blender or coffee mill to grind the seeds to consistency of cornmeal. As a general rule 2/3 cup of flaxseed yields 1 cup of meal.