Saturday, January 30, 2010

Whole Wheat Flax Seed Bread

It's been a very long time since I was active with my blog. However, I thought I would get started back by posting a Whole Wheat Flax Seed Bread Recipe that uses a yeast starter culture.

Here's the recipe:

Whole Wheat Flax Seed Bread
and Starter Directions

Make the initial yeast starter by adding one package of yeast to the feeding mixture below. The starter needs air so keep it in a quart jar with holes punched in lid or covered with cheesecloth. When making initial starter, let mixture stand at room temperature for the first day (8-10 hours), then store in the refrigerator. After three days remove starter and begin the regular feeding starter and bread making cycle.

Feeding Mixture:
3/4 cup of sugar
3 Tbsp. instant potatoes
1 cup of warm water

Feeding Starter and Making Bread:
Add feeding mixture to starter and mix well. Let stand out of refrigerator all day (8-10 hours). Take out 1 cup to use in making bread. Return starter to refrigerator. Keep in refrigerator for 3 to 5 days. Feed again and let stand out for the day. If not making bread after feeding, throw away 1 cup or give to a friend for starter. Every few weeks you will have an extra cup of starter.

To Make 1 Loaf:
1/4 cup oil
1/2 tsp salt
1 cup starter
1 ½ cups warm water
2 cups whole wheat flour
1 cup bread flour
¼ cup whole flax seeds (ground in coffee grinder)
Corn Oil cooking spray

Mix flour, ground flax seeds, and salt in large bowl. Stir in liquids and mix making a stiff batter. (Do not knead at this time.) Place dough in bowl and spray with Corn Oil cooking spray. Turn dough over to grease all sides. Cover lightly with plastic wrap and let stand overnight in a warm place (8-12 hours). Next morning punch dough down and knead a little. Put in loaf pan sprayed with Corn Oil and spray top of dough lightly with oil. Let rise all day or all night. Dough rises slowly. Cover lightly with plastic wrap. Bake on bottom rack at 350 degrees for 35 to 40 minutes. Remove from oven and allow to cool on rack. Wrap well with plastic wrap and store in 1 gallon plastic zip top bag. The gallon zip top bag won't close at first, but after you've eaten a few slices, it will.

Flours used can be substituted with other types of flour as long as long as the total is 3 cups of flour. However, texture of bread will differ depending on types and ratios of flours (i.e., 100% whole what flour will make denser bread).