Sunday, December 6, 2009

Flaxseed Bread

Source: Vegetarian Times
Time: overnight, plus 4 hours.
This is probably one of the best-tasting (and healthiest) breads I've ever made, even including breads I've made in my breadmaker! Flaxseeds are an excellent source of
1/2 cup whole flaxseeds, plus extra to sprinkle on top
1/2 cup plus 1 TB flaxseed meal (ground flaxseeds)
2 TB honey
2 1/4 tsp active yeast
3 cups bread flour
2 cups whole wheat flour, plus at least 1/2 cup more for kneading
1 1/2 tsp salt

1. Place 1/2 cup whole flaxseeds in a bowl; cover with 3 inches of water. Let soak overnight. (will resemble egg replacer when done)
2. Combine honey, yeast, & 2 cups warm water in measuring cup. Let stand 5 minutes.
3. Stir together flaxseed meal, flours, and salt in large bowl. Drain soaked flaxseeds & stir into flour mixture. Add yeast/water mixture and stir until smooth dough forms, adding a little water or flour if necessary.
4. Transfer dough to well-floured work surface. Knead 7 minutes or until dough no longer sticks to your fingers, adding flour as needed. Shape into a ball, and place in large bowl coated with oil. Cover & let rise in warm place 1 hour or until doubled in size. Punch down, reshape into ball, & let rise 1 hour more.
4. Preheat oven to 400. Shape dough into tight ball & place on an oiled baking sheet. Brush dough with water & sprinkle with extra flaxseeds. Cut a tic-tac-toe crosscross in top of loaf. Bake 45 minutes or until loaf is dark brown and sounds hollow when tapped. Cool at least 15 minutes before slicing.

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