This recipe makes two loaves of moist and nutty flaxseed bread- 100% whole grain and 100% delicious.
Total Time:2 hours 45 minutes
1 cup (240 mL) warm water
2 teaspoons (7 gm) active dy yeast
1–1/4 cup (300 mL) milk (I use 2%), room temperature
2 tablespoons (30 mL) honey
2 tablespoons (30 mL) light oil (canola, vegetable, or extra light olive oil)
3–3/4 cups (450 gm) of whole wheat flour
¾ cup (75 gm) flaxseed meal
2 tablespoons (20 gm) of vital wheat gluten
1 tablespoon (20 gm) salt
2 tablespoons of mixed seeds (I prefer flax, poppy, sesame, or chia, but any combination will suffice)
In a large bowl, sprinkle yeast over the water and allow to dissolve, about 5 minutes.
Stir in the milk, honey and oil. Add 1-1/4 cups of the flour, flaxseed meal, gluten, and salt, stirring just until combined. Add the remaining flour and stir until dough is a fairly uniform, shaggy dough.
Allow the dough to rest 30 minutes.
In a stand mixer with a dough hook attachment (or by hand, if preferred) knead dough until dough is smooth and only slightly tacky, about 7-8 minutes. If dough is too sticky, add up to 1/2 cup of additional whole wheat flour.
Spray a large bowl lightly with baking spray and place dough inside, covering tightly with a sheet of Saran wrap. Allow to rest in a warm spot for about 1-1/2 hours, or until dough has risen and has approximately doubled in size.
Once risen, remove dough from bowl and separate in to two equal pieces, handling the dough as little as possible. Gently form the dough balls in to small loaf shapes.
Place dough in to two separate loaf pans (8.5″ X 4.5″ X 2.75″) that have been lightly sprayed with cooking spray. Cover with Saran wrap and allow to rise again for about 45 minutes, or until the dough has just barely risen over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
In a small bowl, whisk together the egg and 1 tablespoon of water to create the egg wash. Once the loaves have risen, brush the tops of each with a thin coat of the egg wash and sprinkle with the seeds. Place loaves in the oven and immediately decrease the heat to 375 degrees. Bake for 30-35 minutes, or until loaves have browned and sound hollow when tapped on the top.
Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.
It is vital that bread rises well prior to being baked. If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
Allow bread to cool completely prior to slicing.
Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.