Prep 2 hrs 30 mins
Cook 27 mins
I have recently gotten into baking bread, and I have been looking for a good bread. I found a recipe for a flax and fiber loaf, but it was too small for me. Here is my take on that recipe.
- 2 cups water
- 2 tablespoons active dry yeast
- 4 cups whole wheat flour
- 1 cup all-purpose white flour
- 1 cup flax seed meal
- 1⁄2 cup wheat bran
- 1 1⁄2 tablespoons vital wheat gluten
- 1⁄2 cup brown sugar or 1⁄2 cup honey
- 1 tablespoon salt
- 1⁄2 cup vegetable oil or 1⁄2 cup flax seed oil
- Mix 1/4 cup of Very Warm Water with 2 Tablespoons of yeast, set aside.
- In a large mixing bowl mix 4 cups whole wheat flour, 1 cup all-purpose flour, 1 cup flax seed meal, 1/2 cup wheat bran, and 1 1/2 tablespoons vital wheat gluten.
- In another large mixing bowl, mix 1 3/4 cups hot water, 1/2 cup brown sugar, 1 tablespoon salt until dissolved.
- Add dry ingredients 1 cup at a time, until about half of the dry ingredients are mixed inches.
- Add the softened yeast, and mix, followed by the oil, and mix again.
- Add the dry ingredients, 1 cup at a time, until it gets difficult to stir, then hand mix.
- When the dough pulls away from the sides, turn out, and knead until all dry ingredients are incorporated. You should need to add more whole wheat flour, until the dough is smooth, and a little tacky, but it doesn't stick to the surface. (around 1 cup of flour will be needed, but add it a little at a time, or you may make your dough too dry).
- rub your mixing bowl with oil, and place the dough in it.
- Cover with plastic wrap (optional), and a tea towel (not optional) and let it sit for 45 minutes to 1 hour, until dough at least doubles in size.
- separate, punch down and form into loaves (or rolls), place on baking sheet, cover with plastic(optional) and a tea towel (not optional) and let sit again for 45 minutes to 1 hour, until it at least doubles in size.
- preheat the oven to 475 Degrees Fahrenheit.
- Bake for 27 minutes, until the bread sounds hollow when you tap it. (flip it over and tap to bottom too).
- Let cool on cooling racks for at least 10 minutes before cutting.
This is the best sandwich bread I have ever made! I love, love, love, it! I did make a few changes: I exchanged 1 cup of wheat flour for 1 cup of ap flour (ending up with 3 cups wheat and 2 cups ap). I didn't have wheat bran. So I added steel cut oats instead. I used the honey instead of the brown sugar, and I used coconut oil instead of vegetable oil. Also, 475 degrees for 27 minutes was way too long and hot for my oven. I baked it at 475 for maybe 5 minutes, then turned it down to 400 for about 15 more minutes. I am thinking of just trying 425 for 20 minutes next time.
Fantastic bread - I like that it makes two loaves, and the mix of grains is excellent. I did substitute 2 cups of the whole wheat flour with Robin Hood Multigrain, as I was low on whole wheat, and it turned out great! I'll be making this again! Thanks, Bill! Made for PAC Spring '09.