Thursday, June 24, 2010

Whole Wheat Flax Bread

This bread has been one of my favorite additions to breakfast lately. It's a moist, dense, rich bread that toasted with your favorite butter is fabulously delicious and filling!

Whole Wheat Flax Bread

2 3/4 cups very warm water
1/3 cup olive oil [or whatever oil makes you happy]
1/3 cup honey
2 tablespoons molasses
1 tablespoon salt [I used sea salt]
2 tablespoons dry active yeast
6-7 c. whole wheat flour
1/2 c. milled flaxseed

Place the oil, honey, and molasses in the bowl of your mixer. Add the salt, water and the yeast. Let it sit for a few minutes, until puffy and bubbly.

Add two cups of the flour and the milled flaxseed and mix until well combined.

With your mixer turned on to the lowest setting, gradually add more flour until the dough starts to pull away from the sides of the bowl. Don’t add too much – you want it to be fairly sticky. I usually add around 6 1/2 cups total [including the 2 cups added above]. The trick is to have your dough stand up with the least amount of flour so the bread will be fluffy. Don’t overmix it.

When your dough is holding together, leave it in the mixer, cover the bowl and let it rise for 30-60 minutes depending on the warmth of your kitchen. It doesn’t have to double, but you want it puffy.

Spray two bread pans with non-stick spray. [My pans are 9x5.]

Mix the dough again just enough to knock it down close to the original size. Just a few seconds on the lowest setting is all you need.

Drop the dough on a floured surface. Divide the dough in half and form each one into a loaf shape. Do not roll the dough out with a rolling pin – use your hands to make a ball and then turn the dough under itself over and over until you have a nice loaf shape – smooth top, smooth sides.

Place the loaves in your bread pans and let them rise until almost doubled.

Bake in a preheated oven at 350 for about 35 minutes, until the tops are golden and if you tap the bottom of the loaves, they sound hollow.

Remove from the pans and cool the loaves on a rack. In theory, you shouldn’t cut the bread until they are fully cooled because they still do a little cooking while cooling and if you cut it while cooling, it releases the heat. Yeah, right – go ahead and cut into that baby, slap some butter on and enjoy it hot.

1 comment:

TeriLyn said...

I'm so glad you like this bread! I haven't made it in a while and now I'm craving it!