Monday, April 25, 2011

Recipe: Rye Flax Seed Bread

"Clean and wholesome bread"& "properly prepared bread." Those are the bread descriptions Heavenly Father gave me when instructing me to eat bread.

When I was given that description I immediately knew He meant a particular bread that I make: Rye Flax Seed Bread. (My story can be found here.)

I now know that this particular bread isn't the only clean and wholesome bread I could eat. Any properly prepared sourdough bread, using whole grains, is just as good. This particular bread might just be my favorite thus far though.

Here's the recipe:

Rye Flax Seed Bread

1 cup whole flax seeds
1 cup hot water
1 cup lukewarm kefir (or buttermilk)
1 cup ground flax seeds
1 cup of starter
1 Tbsp Sucanat
1 Tbsp Sea Salt
3 Tbsp Olive oil
1 cup water
2 cups rye flour
2 cups wheat flour

(And a cooking thermometer - although it isn't absolutely necessary.)

1. Boil one cup of water in a small pot. Turn off unit. Add the whole flax seeds to the pot. Soak for 30 to 40 minutes. Add kefir to whole flax seeds. Turn on unit for a couple of minutes to warm up kefir if it needs warming up. (I store my kefir in the fridge.)

2. Grind enough flax seeds to equal one cup.

3. In a large bowl mix together the whole flax/kefir mixture, sucanat, salt, ground flax seeds, olive oil, one cup of water and starter. Mix together thoroughly.

4. Add the 4 cups of flour.

The consistency of the dough should not be as thick/tough as "normal" bread. If cookie dough consistency were rated at a zero and "normal" bread dough being rated at a five - make this dough's consistency at a three to four.

5. Add some water, if necessary, to create this consistency.
(I can't remember how much I usually add - I'll be posting that information once I make the bread again.)

6. Mix together for a few minutes with wooden spoon or a Danish dough whisk (which I like to use - a wooden spoon will work just fine though).

7. Let sit for 8 to 12 hours.
(The dough will rise and even flatten some, depending on how long your letting it do its thing.)

8. After the time is up - flour your countertop. Knead the dough a little and shape into desired loaf.

9. Use a container that will support the loaf. Place a tea towel over the container.
Generously flour the tea towel.

10. Place your loaf, top-side down, onto the tea towel that has been placed in the container.

11. Allow to rise for 45 minutes.

12. Turn on oven to 450°. Wait 15 more minutes.

13. Lightly grease glass baking dish with coconut oil or such.

14. Gently flip dough out into hands and place dough onto baking dish.

15. Flour the top of the bread a little more. Make desired slits on top of bread. (diagnal dashes, criss-cross pattern, etc...)

16. Place in oven and bake for 55 to 60 minutes or until the internal temperature reaches 200°. (Use a cooking thermometer for this.) If you don't have a thermometer just make sure to cook it the full 60-65 minutes.

17. Take bread out and allow to cool for at least 2 hours.

This bread has a very moist crumb, a crispy crust and has great flavor. We love to either eat it with only a spread of butter on top or we top it with our two favorites: a slice of swiss cheese and a couple slices of hard salame.

*** For a crispier crust, spray the bread with water a few times during baking time.

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