October 21, 2009

Flaxseed Loaf

This is a hearty bread, good toasted with cheese. I imagine it would make excellent grilled cheese.

Flaxseed Loaf
2 2/3 cups flour
1 cup whole wheat flour
1/2 cup pumpernickel flour
1/2 cup flaxseed
1 1/4 tsp. yeast
2 Tbsp. honey
1 3/4 cups water
2 tsp. salt

Whisk together flours, flaxseed and yeast. Make a well in the center, and add honey. With dough hook, on low speed, gradually add water. Continue mixing until all dry ingredients are moistened enough to form a dough. Cover with plastic wrap and let rest 20 minutes.

Sprinkle on salt and knead for 7 minutes on medium. Dough should be very elastic. Place dough into lightly greased bowl, and cover with plastic wrap. Let rise until doubled, about 1 hour. Shape dough into a lightly greased 9 x 5 baking pan. Cover loosely with greased plastic wrap. Let rise 45 to 60 minutes, until dough is 1 inch above pan.

Preheat oven to 375ºF. Just prior to baking, slash loaf 1/2-inch deep down center of loaf. Create steam when you place loaf in the oven by placing 1/2 cup ice cubes in shallow baking dish in the oven. Bake 40 to 50 minutes until golden brown. Cool on wire rack.

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