Monday, May 23, 2011

Wheaty-Flaxy Bread

How do I come up with bread ideas? Oh, I don't know. Some days I start with a flavor profile, sometimes I start with an ingredient I'm anxious to use ... and sometimes it's random gathering of ingredients.

I didn't want plain white bread, but I didn't want to something with strong flavors. I just finished two cheesy-herby loaves and I wanted something that was "just bread." Something that would go with anything. Because, to he honest, I had no idea what this bread was going to go with.

White whole wheat falls into my breads quite often. Recently, I found some flax meal on sale. It's supposed to be really good for you, but I like it because it adds a nutty flavor. It sort of reminds me of sesame seeds, and I love those. So that went into the bread as well

This makes two loaves - one to keep, and one to give away. Or one to eat and one to freeze. Or one to eat today and one to eat tomorrow.

Honey crystals are a product I found at an Asian grocer. You can substitute honey or sugar.

Wheaty Flaxy Bread

2 cups lukewarm water
1 1/2 tablespoons honey crystals
4 teaspoons yeast
1 egg
1 pound, 2 ounces bread flour
9 ounces white whole wheat flour
1/4 cup flax meal
2 teaspoons salt
3 tablespoons olive oil

Combine the water, honey crystals and yeast in the bowl of your stand mixer and set aside until bubbly, about 10 minutes.

Add the egg, flours, and flax meal and knead with the dough hook until elastic. Add the salt and oil and continue kneading until both are fully incorporated.

Sprinkle some flour on your work surface and turn the dough out. Knead briefly and form into a ball. Drizzle with a bit of olive oil and return to the bowl. Cover the bowl with plastic wrap and set aside until doubled in size, about one hour.

Sprinkle two baking sheets with cornmeal and preheat the oven to 350 degrees. Flour your work surface and turn the dough out. Knead briefly, then divide the dough in half. Form each half into a log about 9 inches long and place them, seam-side down, on the prepared pans. Cover with plastic wrap and set aside until doubled, about 30 minutes.

Remove the plastic wrap, slash the loaves as desired, and bake at 350 degrees until nicely browned, about 35 minutes. Cool completely on a rack before slicing.

This has been submitted to Yeastspotting.

2 comments:

chefpandita.com said...

I gotta look for honey crystals at chinatown. Love the name... "wheaty flaxy bread" :)

Greg said...

That looks amazing. I love flax seed, but have never used meal or honey crystals.

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