This is a print preview of "Whole Wheat Flaxseed Molasses bread loaf" recipe.

Whole Wheat Flaxseed Molasses bread loaf Recipe
by Foodessa

Whole Wheat Flaxseed Molasses bread loaf

Our heart health can only benefit from the addition of nutritional FLAX seeds. Molasses blend perfectly into this delectable artisan style bread.
makes 1 - (5x9 inch) / (13x23cm) bread loaf or a (4x8 inch) / (10x20cm)

For a dedicated post...refer to:
https://www.foodessa.com/2019/01/artisan-style-seed-breads-3-recipes.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 1 loaf

Ingredients

  • . > (American / Metric measures) <
  • . > WET mix:
  • . 1-1/2 cups (375ml) warm water (~95F/ 35C)
  • . 1 Tbsp. (15ml) fancy molasses
  • . 2-1/4 tsps. (1 envelope) active dry yeast 'Traditional'
  • .
  • . > DRY mix:
  • . 3-1/2 cups (450g) Whole Wheat flour
  • . 2 Tbsps. (30ml) ground flaxseed (or chia seed)
  • . 2 tsps. (10ml) sea salt

Directions

  1. . Water-Sweet-YEAST mix: In a medium sized measuring cup, pour the warm water (~95F/ 35C). Add to it the molasses and yeast. Give it a good whisk to dissolve. Lightly cover with plastic and place it into a draft-free area like a turned off oven. Let the yeast foam and activate for about 5 minutes.
  2. . Lightly oil the loaf pan. Cut a parchment paper to line only the longest length of the loaf pan.
  3. . DOUGH: Place the flour, flaxseed and salt into the mixing bowl of a stand mixer. Use the dough attachment and adjust to a medium speed (#2 for most). Start whirling the flour mix before very slowly pouring the yeast mix through the top spout. The dough is ready pretty quickly as it pulls back from the sides of the bowl and forms a ball. Let the machine run for another 3 minutes. Place the dough into the pan and lightly cover with an oiled plastic wrap. Then, cover with a cloth and place into a draft-free place. Leave it to rise as it doubles for about 1 hour.
  4. . Pre-heat the oven to 400F/200C/Gas6. Remove both the cloth and plastic wrap. BAKE in the center of the oven for 40 minutes...or (45 minutes if using a 4x8 inch /10x20cm pan).
  5. . Remove both the cloth and plastic wrap. BAKE in the center of the oven for 40 minutes...or (45 minutes if using a 4x8 inch/ 10x20cm pan).
  6. . Remove the bread from the oven and let it rest for barely 5 minutes before releasing it from the pan. Let it cool on a rack for about 1 hour before slicing.
  7. . Happy baking from Claudia's kitchen...Foodessa.com