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Flax Seed Wheat Bread
makes 1 one pound loaf
200g bread flour
50g whole wheat flour
1 teaspoon salt
100g flax seeds
2 teaspoons malt powder
150 grams water
1 teaspoon instant yeast
* Combine the flours, salt, seeds, malt, and
yeast in a bowl. Stir in the water and mix until thoroughly
combined. This dough is not a terribly moist one: it should be
slightly tacky but not sticky. When shaped into a ball it should
easily hold its shape.
The seed and bran from the whole wheat
prevent a high level of gluten development in this dough, so
extensive kneading is not necessary.
Once all of the ingredients are thoroughly
combined, place the ball of dough in a greased bowl. Cover with
plastic wrap and leave to rise for an hour to an hour and a
half.
Shape the dough into 1 large or two small
loaves, cover the loaves with plastic, and give them another
hour to rise. In the meantime, preheat the oven and baking stone
to 425 degrees.
Brush the top of the loaves with water,
score the loaves, and place them in the oven. Bake them at 425
for 20 minutes, rotate them 180 degrees, then bake them another
20 to 25 minutes. When done, they will be nicely browned on the
outside, make a hollow sound when tapped upon, and register
approximately 205 degrees in the center when measured with an
instant read thermometer.
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