- 200 g bread flour
- 50 g whole wheat flour
- 1 teaspoon salt
- 100 g flax seeds
- 2 teaspoons malt powder
- 150 grams water
- 1 teaspoon instant yeast
ingredients
directions
1. Combine the flours, salt, seeds, malt, and yeast in a bowl. Stir in the water and mix until thoroughly combined. This dough is not a terribly moist one: it should be slightly tacky but not sticky. When shaped into a ball it should easily hold its shape. The seed and bran from the whole wheat prevent a high level of gluten development in this dough, so extensive kneading is not necessary. |
2. Once all of the ingredients are thoroughly combined, place the ball of dough in a greased bowl. Cover with plastic wrap and leave to rise for an hour to an hour and a half. Shape the dough into 1 large or two small loaves, cover the loaves with plastic, and give them another hour to rise. In the meantime, preheat the oven and baking stone to 425 degrees. Brush the top of the loaves with water, score the loaves, and place them in the oven. Bake them at 425 for 20 minutes, rotate them 180 degrees, then bake them another 20 to 25 minutes. When done, they will be nicely browned on the outside, make a hollow sound when tapped upon, and register approximately 205 degrees in the center when measured with an instant read thermometer. |