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Flax Bread with Honey and Oats Makes 2 ovals If you're a novice bread baker, you'll find this recipe the easiest of the yeasted bread recipes in this book. We use organic ingredients when we make this bread at ACE. You can do the same, if so inclined. Ingredients Old White Dough (Starter) ¾ tsp. (4 mL) traditional dry yeast 2½ tsp. (12.5 mL) lukewarm water at 75° to 90° F (24° to 32°C) 1/3 cup + 2 Tbsp. + ½ tsp. (112 mL) cool water at 65°F (18°C) 5.6 oz. (160 g) unbleached hard white flour ½ tsp. (2.5 mL) kosher or fine sea salt vegetable oil to grease a bowl Final Dough 1 oz. (30 g) golden flax seeds + extra for dusting the tops of the ovals 1 oz. (30 g) brown flax seeds 2/3 oz. (20 g) large rolled oats 1/3 cup (80 mL) lukewarm water, at 75°F (24°C) 1 cup (240 mL) cool water at 65°F (18°C) ¾ tsp. (4 mL) traditional dry yeast 5½ oz. (155 g) unbleached hard white flour 5 ½ oz. (155 g) whole wheat hard flour 1 oz. (30 g) ground flax (see Cook's Tip) ½ tsp. (2.5 mL) malt powder or 1 Tbsp. (15 mL) white sugar 2½ tsp. (12.5 mL) wildflower or acacia honey 2 tsp. (10 mL) sunflower oil 9½ oz. (270 g) starter 1½ tsp. (7.5 mL) kosher or fine sea salt sunflower oil to grease a bowl and brush the top of the finished dough Instructions Starter In a small bowl mix the yeast into the 2½ tsp. (12.5 mL) warm water. The yeast will take on a creamy consistency within a few minutes. Pour the yeast into the bowl of a standing mixer with a dough hook. Add the cool water, flour, and salt. Mix on slow (speed #2) for 1 minute. Scrape down the bowl with a plastic spatula as needed. Increase the speed to fast (speed #4) and mix for an additional 3 minutes. Lightly oil a bowl large enough to allow the starter to grow in size. Place the starter in the bowl and cover with plastic wrap. Ferment the dough at room temperature, 70° to 74°F (21° to 24°C), in a draft-free area for 2 hours, before transferring to the refrigerator. Chill for 4 hours. Alternatively, immediately refrigerate the starter for 12 to 13 hours before continuing with the recipe. Remove starter from refrigerator and let sit, covered, at room temperature for about 1 hour or until it reaches a temperature of 55° to 61°F (12° to 16°C). Once it does, you can proceed with the recipe. Combine the cool water, yeast, white and whole wheat flours, ground flax, malt, honey, sunflower oil, and the soaked flax and oats in the bowl of a standing mixer. Stir with a spatula for 1 minute to mix the ingredients together. With the dough hook, mix the dough on stir speed for 3 minutes, and then on slow (speed #2) for another 4 minutes. Cover the bowl with a kitchen towel to prevent the surface from drying and let it rest for 15 minutes. Lightly oil a bowl large enough to allow the dough to grow by one third. To make it easier to remove the sticky dough from the mixing bowl, rub a thin layer of sunflower oil on the inside of your palms and fingers. Remove the dough from the standing mixer. If the dough is too sticky to shape, dust it with a bit of flour. Form into a ball and roll the dough in the oiled bowl so there is a thin layer of oil covering it. This will prevent a crust from forming on the surface. Cover with a towel or plastic wrap and leave the dough to ferment at room temperature in a draft-free area for 1 to 1½ hours. The dough will increase in size by about a third. Its temperature should be 73° to 75°F (23° to 24°C). Divide the dough in half. Pat the two pieces into rough rectangles, about 8 × 5½ inches (20 × 13.7 cm). Use the palm of your hands to roll one long side of the dough toward the other like a long jelly roll. Pinch the seam together and lay the seam on the countertop. Gently shape the dough into 7- to 8-inch long (18- to 20-cm) ovals that are 3 inches (7.5 cm) wide. Carefully transfer to a baking tray. Cover with a towel or lightly oiled plastic wrap and let rest at room temperature in a draft-free area for an hour. Meanwhile, preheat the oven to 375°F (190°C). Place the baking tray on the middle rack in the oven and spray the sides and bottom of the oven with water. Alternatively, place 6 to 8 ice cubes on the floor of the oven. Close the door immediately and bake for 40 minutes. Remove the loaves from the oven and check if the bread is cooked by tapping the bottom with your fingertips. It should sound hollow. If not, return to the oven for several minutes more. Transfer to a cooling rack for at least an hour before cutting into it. Not all the flaxseeds will stay on the bread. Store your bread in a paper or cloth bag. Do not refrigerate or use a plastic bag as a storing method. Refrigeration will draw the moisture out of the bread and a plastic bag will soften the crust. Photo by Doug Bradshaw. This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Organic Flax |
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