A wholesome fresh, homemade loaf of bread. Combining flax seeds and whole wheat was never this tasty before.
Ingredients
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
Instructions
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.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2014/01/26/whole-wheat-flax-bread/