RECIPE

Prairie Flax Bread, using mixer

The sesame, poppy, and sunflower seeds complements the nuttiness of the whole wheat flour, which makes for a bread with depths of flour and enjoyable chewiness. Very nice!

Author:Inspired by fatsforhealth.com
Category:Bread/Dough
Cuisine:American
Rating:
 (2)

Ingredients

Sponge
300 ml water (1 1/4 cups), luke warm
3 tbsp. honey
3 tsp. active dry baker's yeast
1 cups white unbleached flour (160 g)
1/2 cups whole wheat flour (75 g)
Dry ingedients
2 tbsp. canola oil
1 1/2 tsp. salt
1/3 cups flax seeds, milled (35 g)
2 tbsp. sunflower seeds
1 tbsp. poppy seeds
1 cups white unbleached flour (160 g)
1/2 cups whole wheat flour (75 g)

Instructions

Mixing
  1. UP THE SPONGE: Use a standing mixer with a flat beater hook running (speed 2 on a Kitchenaid 6 qt). Add the water and honey (complete dissolving is not necessary). Stop the mixer and sprinkle the yeast over the surface. Wait for the yeast to form a foam at the top of the water, about 5 minutes. With the mixer running, add the flour 1/2 cup at the time. Keep beating until the batter is very smooth, about a 100 strokes.
  2. 1ST RISING: Cover the bowl with a dinner plate or damp towel to keep off draft. Set in a warmish place, about 85-100 °F (30 °C). If the bread is rising in a cooler place (70-85 °F (20 °C)), it will rise more slowly. Do not heat it above about 120 °F (40 °C), as that will kill the yeast, which is what happens when the bread bakes. Let the dough rise until it doubles in size, about 45 minutes.
Folding
  1. IN THE DRY INGREDIENTS: Start the mixer with dough hook at speed 2. Fold in salt, oil, and seeds. Fold in the flour, about a 1/4 cup at a time, until the dough comes away from the sides and bottom of the bowl, and is not sticky. The dough is ready for kneading when it can be turned out of the bowl in pretty much one piece. Do not wash the bowl, just oil it lightly.
Kneading
  1. THE DOUGH: Knead for 5 to 8 minutes, using whole wheat flour as needed to keep the dough from sticking to the countertop -- using perhaps an additional cup of flour.
  2. 2ND RISING: Place the dough in an oiled bowl, turning it over once so the top of the dough is coated with oil. Cover the dough and set in a warm place. Let the dough rise until nearly doubled in size, about 60 minutes.
Punching
  1. THE DOUGH: "Punch down" by pushing your fists into the dough, as far as it will go steadily and firmly. Do this 15-20 times all over the dough. It will not punch down as small as it was before rising.
  2. 3RD RISING: Cover the dough and set in a warm place. Let the dough rise until nearly doubled in size, about 45 minutes.
Shaping
  1. THE LOAF: Preheat the oven to 375 °F (180 °C). Roll the dough out in a rectangle about 1/4" thick. Then roll up the dough tightly lengthwise, as you would roll up a carpet. Pinch the seam together and roll the loaf about to shape it evenly. Place each finished loaf, seam down, in a bread pan.
  2. 4TH RISING: Let the loaves rise for about 25 to 30 minutes.
Bake
  1. : Bake at 375 °F (180 °C) until top, sides, and bottom of loaf are nicely browned, about 40 to 50 minutes.