Whole Wheat Flax Breadon January 26th, 2014 Posted in Baked Goodies
Ever since I found out I can bake my own bread I just can;t making my own bread. I can’t remember when was the last time we bought bread. I just made this whole bread making thing my playground.
I play around with the ingredients, with the extras, with the combinations, the different flours, it’s just amazing.
In addition to making my own bread I recently discovered that flax seeds are not only good for you they also taste good. How wonderful is that? I don’t need to actually force myself into eating something healthy, that’s a win-win as far as I’m concerned.
So yesterday I decided to combine the two – breads and flax seeds that is, and so I did.
The flax seeds I had are roasted garlic flavored (thanks, “Omega Crunch“) but really, you can use the plain shelled seeds, they will work just as well, and believe me your bread will be legendary 🙂
The recipe below is actually for a small loaf because usually I’ll use 500gr flour to yield a large loaf of bread, but in this instance the smaller loaf worked just fine and was gone just as fast (well…faster).
You can play around with the shape too. Make it round, elliptical or bake it in a loaf pan, I’m telling you – this bread is a hit.
- 250gr whole Wheat Flour
- 1 Tbsp Dry Yeast
- 2 Tbsp White Sugar
- 4 Tbsp Vegetable Oil
- ½ tsp Salt
- ½ Cup Lukewarm Water + 3-4 Tbsp Extra Water (if needed)
- 3 Tbsp Shelled Flax Seeds
- Place the flour, yeast and sugar in a stand mixer bowl and mix them together until well blended
- Add in the oil and salt and ½ cup water and turn the stand mixer on low speed using the kneading attachment. Mix on low speed for 2-3 minutes. If you get a dough ball (all the ingredients stick together to form a dough ball) that is soft and non sticky then you’re done. If the dough is still crumbly and needs more fluids to stick, gradually add the extra tablespoons of water one tablespoon at a time.
- Once the dough is formed and is non sticky, add in the flax seeds and keep mixing until all seeds are in the dough.
- Remove from mixing bowl and knead by hand a few times to fully fold the flax seeds into the bread dough (use floured surface if needed - if the dough is just a bit sticky).
- Form a ball and place back into the bowl.
- Brush the dough with a bit of oil all around and cover the bowl with plastic wrap.
- Let the dough rest until it is double in size (this is weather and room temperature dependant but usually takes 1-2 hours)
- Remove from bowl and form your bread. You can use a loaf pan but I just shape an elliptical or round (country style) bread.
- For country look, sprinkle some extra flour on top and spread a bit using your hand; Make small incisions along the bread using a sharp knife.
- Place your bread on a parchment paper covered baking pan and cover with a clean kitchen towel and let rest for additional 45-60 minutes.
- Preheat oven to 350F (180C)
- Bake for 30-35 minutes or until the bread is lightly browned and when you gently tap on it you hear a hollow sound. I also always check to see that the bottom is browned.