Try this enhanced Wheat-Flaxseed Bread made with:
Before you begin It is useful to pre-warm your oven to about 130°F. My oven doesn't go below 170°F, so I turn it off when it beeps (at 170°F) and let it cool a bit before putting things in the oven.
Stir these ingredients until well mixed and Yeast is dissolved.
Meanwhile, Into a larger (4 Quart?) bowl, add:
Stir until well mixed. Cover the bowl and let is sit again a warm place (oven?) until bubbly (~1 hour)
Using your now empty (small) bowl combine:
Stir vigorously with a fork until well mixed. Remove the larger bowl from the oven and blend this above mixture well into it.
Stir and kneed well (It too dry,add water, if too sticky, add Wheat Flour)
Cover the bowl again and let it sit again in a warm place (oven?) until size doubles (~1 1/2 hours)
Grease an 8 or 9 inch x 4 1/2 inch bread pan (If too dry, add water, if too sticky, add Wheat Flour).
Then roll dough into a loaf shape and place it in the bread pan, pushing the dough into the corners to an even surface (about half the pan height). Any extra dough can be placed on a small bread pan or just made into a flattened ball in a flat pan for baking.
Cover the dough with plastic wrap to keep it from drying out and put the pan in a warm place until it doubles in size (about 2 hours).
Remove the plastic wrap and Bake at 325°F for 1 hour (about 30-40 minutes for any small portions).
Washup: Olive oil doesn’t wash well with dish detergent. So, to make clean-up much easier, wipe your measuring cup and small bowl with paper towels before washing. Most effective is to use a small piece of tissue for the first wipes and follow up with a clean piece of tissue. The entire operation should take only a half tissue!