Strawberry Lemon Flax Seed Bread!

A lemony twist to the regular Strawberry Bread and some flax seed for your daily dose of omega- 3 fatty acid!

Ingredients:

• 3 cups bread flour
• 2 cups whole wheat flour
• 1/2 cup olive oil
• 1 large egg(naturally nested and organic from local arlington farm, you can also try wilcox cage free eggs which one of the certified humane brands)
• 1 cup strawberry puree( 6-8 strawberries)
• 1 Tablespoon sugar
• 1.5 teaspoons quick rise yeast and .5 teaspoon active yeast
• 1 teaspoon salt
• 1 cup water
• Zest of 1 lemon
• 1 Tablespoon lemon juice
• 3 Tablespoons flax seed crushed

Directions:

1. Warm 1/4 cup water and add 1 teaspoon sugar and yeast to it . Mix well and keep aside for 10 minutes or until frothy.
2. Grease the mixer bowl and add in the flours, salt, sugar, crushed flaxseed. Mix well.
3. Puree strawberries with little water and add to flour.
4. Add in the oil , 1/2 cup water and yeast mixture and knead for 10-12 minutes( batches of 3-4 minutes and then scrape the bowl and wait for the mixer to cool a little if too warm)
5. Add more water if needed. The strawberries will make the dough moist over time, so keep the dough a bit on the dry side.
6. Dough should be soft and pliable and non sticky.
7. Place dough in well oiled container, covered with plastic wrap in a warm place for 1.5 hours
8. Punch dough down and knead for a minute. Shape into loaf by pulling on all side and tucking under.
9. Place loaf in well oiled bread pan and cover with a kitchen towel. Let rise for half an hour. Bake loaf at 375 degrees F for 40 minutes or until it sounds hollow to touch.