Flaxseed Bread Print This
Sometimes I find that I don't have the leisure of an entire weekend to bake bread, when I can leave dough in the refrigerator overnight to develop the flavor. This flaxseed loaf is good for yummy, nutty tasting bread in less than half a day. The dough is pretty lively and doesn’t need a lot of rising time. You can use ground flaxseed, or process whole flaxseeds in a small food grinder to make them more digestible. Using a mixer rather than your hands for this bread is best - it makes a very sticky loaf.
Flax Seed Bread
2 2/3 cups unbleached all-purpose flour (13 oz/364 gm)
1 cup whole wheat flour (5 oz/144 gm)
1/2 cup rye flour (2.5 oz/71 gm)
1/2 cup flaxseed (2 oz/58 gm)
1 1/4 teaspoon instant yeast (4 gm)
2 tablespoons honey (40 gm)
1 3/4 cups water, room temperature (14.6 oz/414 gm)
2 teaspoons salt (13 gm)
Whisk the flours, flaxseed and yeast together. Create a well and add the honey. On low speed with the dough hook, gradually add the water until all is mixed. Allow the dough to stand for 20 minutes, covered tightly with plastic wrap.
After 20 minutes, sprinkle with salt, and knead for 7 minutes medium speed. The dough will be moist and elastic. Scrape the kneaded dough into an oiled bowl with enough space for the dough to double. Cover tightly with plastic wrap and allow to rise until double in a warm place, about 1 hour.
After doubled, turn the dough out on a lightly floured surface. Press gently into a rough rectangle, and then fold over in thirds, like a business letter. Position the short end of the dough so that it is the furthest away from you. Begin rolling that end toward you, sealing the edges as you go. At the end you will have a chunky roll of bread dough. Seal the end of the roll by pinching the seams. Place in an oiled loaf pan (9' x 5"), and cover with a large container or oiled plastic wrap. Allow to rise until about an inch higher than the sides of the bread pan, about 45 to 75 minutes. (When pressed gently, a depression in the dough will very slowly fill in - that's the sign that it's time to head for the oven.)
While the bread is rising in the pan, preheat your oven to 375 degrees Fahrenheit. Place a small cast iron skillet on the floor or lowest level of the oven, and a baking stone on the level above the skillet before heating the oven.
Make a lengthwise slash down the middle of the dough with a very sharp knife or a razor blade. Gently set the pan on the hot baking stone. Put 4-5 ice cubes in the skillet and quickly close the oven door. Bake for 40-50 minutes. About halfway way through the baking, turn the pan around.
Removed the bread from the oven when finished: a quick-read thermometer should read about 200 degrees Fahrenheit. Turn out onto a wire rack to cool. Optional: brush the hot top of the loaf with melted butter.
Allow the finished bread to cool; slice and enjoy!
Total Preparation Time: 2.5 hours Makes 1 loaf
Categories: Whole Grain