Whole Wheat Flaxseed Molasses bread loaf Recipe

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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

Servings: 1 loaf
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Ingredients

  • . > (American / Metric measures) <
  • . > DRY mix:
  • . 3-1/2 cups (450g) Whole Wheat flour
  • . 2 Tbsps. (30ml) ground flaxseed (or chia seed)
  • . 2 tsps. (10ml) sea salt
  • .
  • . > 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'

Directions

  1. . Note: if desired, this bread can also be done manually.
  2. . In a bowl of a stand mixer with dough attachment, add the DRY ingredients.
  3. . 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.
  4. . DOUGH: On MEDIUM speed, start whirling the flour mix before very slowly pouring the yeast mix through the top spout. The dough is ready quickly as it lightly pulls back from the sides of the bowl. Let the machine run for another 3 minutes. Note: if not using an electric appliance, make a well in the flour mix and add the liquid mix. Gradually stir in the flour towards the liquid and then continue kneading by hand within the very large bowl. Cover the dough and let it rest 15 minutes.
  5. . Then, lightly oil the loaf pan. (optional) Cut a parchment paper to line only the longest lengths of the loaf pan. Place the dough into the pan and lightly cover it with an oiled plastic wrap. Then, cover with a cloth and place it into a draft-free place. Leave it to rise as it properly doubles for about 1:30hrs.
  6. . Position the oven rack in the center. Pre-heat the oven to 400F/200C/Gas6.
  7. . Remove both the cloth and plastic wrap. BAKE for 40 minutes if using the 5x9 inch (13x23cm) pan OR 45 minutes if using a 4x8 inch /10x20cm pan).
  8. . 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 1-2 hours before slicing.
  9. . Happy baking from Claudia's kitchen...Foodessa.com

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