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Wednesday, July 26, 2017

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.

230g water
50g olive oil
85g honey

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

Cornmeal for dusting


Combine wet components (A). Set aside.
Combine dry components (B) in a mixer bowl.

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.

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.

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