My whole wheat flaxseed bread is a soft sandwich loaf made with 25% wholewheat flour and nutritionally fortified with crushed flax seeds. This is a quick and simple bread recipe and the end result is a lovely soft loaf, perfect for sandwiches or toasting.
Whole wheat flaxseed bread recipe
Ingredients for 2 medium loaves
740g water (at 32-34 degrees)
750g plain white flour (550)
250g wholewheat flour
7g instant yeast
20g sea salt
30g sunflower oil
75g crushed flaxseeds
Combine all the ingredients in a mixer and knead with the dough hook for 10 minutes. Alternatively knead by hand , approx 10-15 minutes until the dough becomes nice and elastic. After this initial kneading, turn out the dough onto a floured worked surface and stretch and fold the dough, by simply flattening it out and folding it in on itself. This will further develop the gluten and provide additional strength to the dough, resulting in a light soft crumb.
Form the dough into a tight ball and place in an oiled bowl. Cover with cling film and leave to rise at room temperature for 1-1.5 hours or until at least doubled in size. When the dough is well risen turn it out onto your work surface and deflate it, divide the dough into 2 equal sized pieces and place in buttered loaf tins. Pre-heat your oven with a roasting tray of water inside to 250degrees. Leave the dough in the tins to proove and re-rise for 45 minutes. Then make a 1cm deep lengthwise cut in the surface of the loaves and bake at 250 degrees for 10 minutes with steam. then reduce the heat to 200degrees and bake for a further 40 minutes.