Whole wheat & flax seed bread

Here is the recipe for the bread I made the other day.

This is based on a recipe for Whole Wheat Harvest Bread that I found inMaking Fresh Bread” published by Parragon Books, 2008.

Ingredients

  • 2 cups whole wheat flour
  • 2 tbsp brown sugar
  • 1 packet active dry yeast (I used less and it didn’t rise as much as I’d have liked; I’d definitely use a full packet)
  • 1 tbsp milk
  • 1/2 tbsp vegetable oil, plus extra for brushing*
  • 3 tbsp milled flax seed*
  • 3/4 cup lukewarm water

*The original recipe called for 1 1/2 tablespoons of vegetable oil. Generally speaking, in most recipes you can replace 1 tablespoon of oil for a healthier 3 tablespoons of flaxseed. If you don’t like flaxseed (which is high in fiber and omega-3 fatty acid!), you can remove it and instead use 1 1/2 tablespoons of oil.

Directions

1) Sift the flour into a bowl. Stir in the sugar, flax seed, and yeast.

2) Make a well in the center and pour the oil, milk, and lukewarm water. Stir until the dough begins to come together, then use your hands to gather the dough.

3) On a floured counter, knead the dough for around 10 minutes, until it is smooth and elastic.

4) Brush a bowl with oil. Roll the dough into a ball and place inside the bowl. Cover the bowl with a damp dish towel. Allow the dough to rise for 1 hour, until it has doubled in volume.

5) Knead the dough on a floured counter for 1 minute.

6) Brush a loaf pan with oil (I used a 9×5 pan, though the original recipe called for a 61/2×41/4×31/4″ pan).

7) Shape the dough into a rectangle the same length as your pan. Flatten the dough slightly, then fold in lengthwise into three. Put it in the pan with the seam down. Make sure that the top is smooth–I wasn’t very careful about this, so you can see in the above photo that my loaf is a bit bumpy.

8) Cover the pan with a damp dish towel. Let it rise for 30 minutes, until the dough has reached the top of the pan. *Note: I had to wait much, much longer than 30 minutes for it to rise, and it still didn’t rise as much as I’d have liked, which is why I recommend using more yeast.* When the bread has finished rising, you’ll want your oven to be preheated to 425 F.

9) Bake the bread for 30 minutes. The bread will appear golden brown and sound hollow if you top the bottom with your knuckles. Place on a cooling rack.

We made veggie sandwiches!

We made veggie sandwiches!

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