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Monday, August 24, 2009

Flax Seed Wholemeal Loaf

The tiny yet mighty flax seed - a great source of fiber, omega-3 fatty acid, low-carb phytochemical-rich awesome little thing was something I had picked up from the market one day out of curiosity. Little did I know that I had actually stumbled upon a seed that is 'most useful' - as it species name "Linum usitatissimum" means!

This would have been typically added into oats and homemade power bars, but because the weekend weather promised a bit of sun despite all the gusts of wind, I figured that it was time to make some bread - the heat would facilitate the rising of the yeast, which would otherwise feel like forever during winter (after further research I would learn that slow rising is also a technique - so I suppose I'll try that next winter then!)

I probably won't recommend this recipe yet as I am a newbie in bread making myself (newbie i.e. have not made a lot of leavened bread so far!) but anyway just to remind myself later in hindsight :

for the pre-ferment I used
1 3/4 cups plain wholemeal flour
1/4 tsp yeast
1 cup water
mixed together and kneaded for just a couple of minutes until the ingredients are fully incorporated. Place in a lightly oiled bowl and leave to rise slowly in the fridge overnight.

the soaker was made of
1 1/3 cups plain wholemeal flour
1 1/2 tbsps flax seeds
1 1/3 cup water
1 tsp salt
mixed together and left covered, unrefrigerated, for at least 12 hours (can prep in advance)

After the dough has risen and the soaker soaked for quite some time, mix them altogether with
1 cup wholemeal flour
1/2 tsp salt
2 tbsps caster sugar
2 tsps instant yeast
1 tbsp olive oil

Knead for around 12 minutes, let rest for around 5 minutes, then knead again for a 2-3 more minutes to strengthen the gluten. Place in lightly oiled bowl and cover, leave to rise until 1 1/2 times its original size.

it's alive!

I used two smaller size bread loaf tins ( i have to measure the tins...!) for this. After dividing the dough into 2 and made into sandwich loaf shapes, the dough is left to proof in the tin for another hour or so.

Pre-heat oven to 220C, then slash the dough just as you are about to bake it. After placing the loaves into the oven, immediately reduce to 180C, and bake for around 25 minutes.

seedy little thing


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Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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