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Virginia's Flaxseed Bread
- ¾ cup whole-wheat flour
- 1 1/2 cup bread flour
- 1 cup warm water (100 to 110 degrees)
- 1 package dry yeast (about 2 ¼ teaspoons)
- ½ cup flaxseed
- 2 tbsp flaxseed
- 3 tbsp nonfat dry milk
- 2 tbsp shreds of wheat-bran cereal (such as All-Bran)
- 3 tbsp honey
- 1 tbsp molasses
- 1 tsp salt
- 3 tbsp bread flour
- Cooking spray
- 2 tsp cornmeal
- 1 egg white, lightly beaten
- 1 tsp flaxseed
Combine the bread flour, water, and yeast in a large bowl; stir
well with a wisk. Cover and let stand at room temperature for 1
hour. Place ½ cup of flaxseed in a coffee grinder; process until
finely ground to measure ¾ cup. Add the ground flaxseed, whole
wheat flour, 2 tbsp of whole flaxseed and next 5 ingredients (2
tbsp flaxseed through salt) to the yeast mixture and stir until a
soft dough forms (dough will feel tacky). Turn the dough out onto a
lightly floured surface. Knead until smooth and elastic (about 5
minutes); add enough of the remaining 3 tbsp bead flour, 1 tbsp at
a time, to prevent the dough from sticking to hands. Shape the dough
into a 5- inch round loaf; place onto a baking sheet coated with cooking
stray and sprinkle with cornmeal. Brush loaf with egg white, sprinkle
with 1 tsp of flaxseed. Make 3 diagonal cuts ¼ inch deep across the
top of the loaf using a sharp knife. Cover and let rise in a warm
place (85 degrees) 1 hour or until doubled in size. (Press 2 fingers
into the dough. If the indention remains, the dough has raised enough.)
Preheat oven to 375 degrees. Bake for 30 minutes or until bread
sounds hollow when tapped. Remove from pan; cool on a wire rack.
Yield: 1 loaf, 12 servings.
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