Wholemeal flaxseed bread

Bread with a touch of kinako on peanut butter is heavenly

I made a mess scoring the bread with a blunt knife. But the taste and soft texture belies the fact that it is half wholemeal and contains flaxseed. The dough can be a bit slaggy due to the moisture so it was handled minimally before baking.

I give it an A for the dose of omega3 and fibre for this breakfast loaf !

Note : Roll in cornmeal to avoid the grief of having the bread stuck in the tray.

A:

230g water

50g olive oil

85g honey

B:

200g wholemeal flour

200g bread flour less 3 tablespoons

3 Tbsp flaxseeds, milled to flour

11g instant yeast

35g milk powder

1/8 tsp fine salt

C:

Cornmeal for dusting

Method:

Prep-

Combine wet components (A). Set aside.

Combine dry components (B) in a mixer bowl.

Combine-

Pour A into B.

Knead at low speed for 5 minutes.

Knead at medium for 5 more minutes.

Transfer to a lightly flour worktop, knead and form a dough ball.

Let rise until bulk doubles.

Knead the dough again. Roll it in cornmeal.

Let dough rise in baking tray until bulk doubles.

Bake-

Score the dough with a lance. Mist spray until surface is moist.

Bake in a preheated oven at 170C for 30 minutes.

Remove bread from the tray. Cool before storing.