Whole Wheat Flaxseed Bread

by Lisa on October 28, 2010

Now that soup season is upon us, I find it imperative to have a hearty bread to enjoy on the side.  I enjoy bakery bread as much as the next person, but it just makes me feel so self-sufficient and accomplished if I can take a few raw ingredients and mix them all together and *poof* out comes a nice loaf of warm, toasty bread.  This recipe took me about 10 minutes to put together (aside from the time it took to rise) and had the absolute best texture of any bread I’ve ever made – crusty on the oustide, light and fluffy inside, yet hearty enough for any soup or stew that could come its way.  Look like a Domestic Goddess and bake homemade bread for dinner tonight!

Whole Wheat Flaxseed Bread

From Arrowhead Mills

  • 1 and 3/4 cups luke warm water
  • 1 tablespoon dry yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1/4 cup whole flaxseed

Dissolve the yeast into the warm water in the bowl of your stand mixer, equipped with the dough hook.  Mix the honey, salt, and canola oil into the bowl.  Stir in the 2 cups of whole wheat flour and mix on low speed until well combined.  Add the all-purpose flour and flaxseed.  Mix on medium speed for 3-5 more minutes, or until well combined into a dough.  Cover with a towel and let rise in a warm place until doubled (this took me about 45 minutes).  Place a baking stone into your oven and preheat to 350 degrees.  (This would probably work out just fine on a regular baking sheet as well, but I prefer the crispness of stone-baked breads.)  After the dough has risen, knead on a lightly floured surface.  Divide into two balls.  Shape each ball of dough into an oval, tucking under the ends to create a smooth surface on the top.  Place onto a lightly floured edge-less cookie sheet, or a pizza peel if you have one, and let rise for another 15-20 minutes.  Using a serrated knife and very light pressure, lightly run the knife over the top of the bread 4 or 5 times.  Place your loaves into the preheated oven onto the baking stone and bake for 45 minutes, or until the surface is golden brown and the bread sounds hollow when you tap it.  Enjoy!

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