Such a nice loaf of bread as this should not be this easy to make, but this flaxseed bread recipe really is a breeze.
If you are new to bread baking, in theory you should start out with something like beginners white sandwich bread , but do you know what? you could just jump right in with this recipe!
Whats even better is that this flaxseed bread recipe makes a super healthy loaf of bread, its 50% whole wheat, and full of heart healthy flaxseeds. Many people, get into bread baking in order to make nutritious, free of artificial ingredients, and affordable bread for their families. So, if you want an easy recipe for a nutritious and, lets not forget, delicious, loaf of whole wheat bread, this is a nice flaxseed bread recipe to try.
Here I am showing a recipe for 2 large loaves. This recipe can, however, easily be doubled to make 4 large loaves if you like to bake in bulk just once per week. This flaxseed bread freezes well.
flaxseed bread recipe
ingredients for 2 large loaves
600g wholewheat flour
600g strong bread four (german 550 four)
14g instant dried yeast
770g warm water
2 tablespoons liquid barley malt
30g brown sugar
20g olive oil
- Weigh a the ingredients apart form the flaxseeds into large mixing bowl and mix to combine. Knead for 10 minutes either by hand or with the dough hook and the lowest speed setting of an electric stand mixer.
- After 10 minutes of kneading finish the process with some good stretch and folds, and really pull the dough apart. this fully develops the gluten and makes for a well structured bread dough.
- Then form the dough into a tight ball, place in a lightly oiled bowl, cover with plastic wrap and leave to rise for 1 hour, or until at least doubled in size.
- Your dough should have doubled in size or even more. Turn it out onto your work surface, press it out flat ad then sprinkle on the flaxseeds.
Then fold the dough inwards to contain all the flaxseeds. Knead, stretch, refold and repeat until all the flaxseeds are evenly distributed.
- Form the dough into a neat oval shape, then cut into 2 equal sized pieces.
- Then form your dough into a nice oval shaped long loaf. To do this, just press your dough out into a rough oval shape, then using the edge of your hand score a deep crease straight down the middle.
- Then fold the dough over along this crease you have made, turn the whole thing over so the seam is now on the underneath side, tuck it neatly under.
- Place your 2 finished loaves onto a baking sheet with parchment paper. and leave for the final prooving for 45 minutes. Pre-heat your oven (and baking stone if you are using one) to 250 degrees.
- When your dough have nicely risen and ir ready for the oven, using a serrated knife, cut some slashes, approxamately 1 cm deep, into the surface of the dough.
- Slide the loaves onto your pre-heated stone or baking sheet and bake with steam for 10 minutes at 250 degrees. Then reduce the heat to 190 degrees and bake for a further 35 minutes.