This a simple to prepare, robust and nutritious flaxseed bread recipe. Since whole flaxseeds are undigestable, the nutrients and omega-3 fatty acids that are so plentiful in flax, are better taken up if you use the ground up rather than the whole seeds. You could however, add whole flax seeds to the outside of the bread for aesthetics. This is a versatile dough and can be baked in either a loaf-tin for sandwich or toast flaxseed bread or as free form crusty flaxseed bread loaves as shown here.
Flaxseed bread recipe
Ingredients for 2 medium loaves
600g wheat flour, 550
200g whole rye flour
100g wheat flour 1050
25g fresh yeast
20g raw brown sugar
1 tablespoon sunflower oil
150g crushed flaxseeds.
1. Mix all the ingredients except for the flax seeds on low setting for 10minutes. Add the flax seeds and mix for a further 5 mins on medium speed. Alternatively knead by hand on a floured work surface until you have a nice elastic dough, knead in the flax seeds at the end.
2. Form the dough into a tight, smooth ball and put into a large oiled bowl. Cover and let rise for 1hour, or until doubled, in a warmish place.
3. Turn out the dough onto your work surface and deflate. Split approximately into 2 equal pieces and shape into either round or oval loaves. Let rise again on a floured baking sheet for 45mins to 1 hour. In the meantime preheat your oven to 250degrees and place a roasting tray of water on the oven floor to create your steam.
4. When the dough is doubled in size, cut the surface with a sharp knife. For oval shaped loaves 3 or 4 diagonal cuts work well. For round loaves I like to make a kind of hash of cuts on the surface. However you choose to cut your loaves it will help to allow a good final rise in the heat of the oven. Bake at 250degrees for 10 to 15 minutes and then reduce the heat to 220 and bake for a further 50minutes.
This soft flaxseed bread is best eaten fresh when the crust is still nice and crunchy. It keeps well, however, and can be enjoyed, albeit with a softer crust over 2-4 days.