HOMEBAKED WHOLEMEAL FLAXSEED BREAD

I met 2 lovely volunteers from BCWA during the recent OYL carnival that we attended.

Both of them were asking whether it is possible to bake our own bread without a breadmaker machine and request for a simple recipe for manual kneading.

Here's my favourite recipe for a Wholemeal Flaxseed bread for you to try.

Recipe adapted from The Batter Baker.
Ingredients are:-

125gm lukewarm milk,
35 gm sugar,
1 1/2 teaspoon instant yeast,
10 gm milk powder
100 gm wholemeal flour  )
140 gm bread flour         ) 260 gm total
20 gm grounded flaxseed)
1/2 teaspoon salt
1 egg
60 gm butter

Method (my way):-


I prefer to mix the instant yeast together with the warm milk and let it froth (around 10/15  minutes) before adding to the dry ingredients- as you will know that the yeast is still active.

Mix the dry ingredients in a big bowl and pour the yeast mixture in and egg.

Bring the dough together and place it on the table surface, lightly floured. Start kneading, adding a bit more bread flour, if necessary. Push away dough with the heel of your hand and pull back dough for about 5 minutes.   Then add the soft butter and work it into the dough and continue kneading for another 10-15 minutes until you can get a smooth and elastic dough.   

Roll the dough into a ball and place it in the bowl to prove/rest for an hour. (1st proofing) 

Normally, after about 30 minutes, I will cover it in a big plastic bag and leave it in the fridge overnight and bake it the next morning- nothing like the aroma of fresh bread in the morning! 

It will double in size. Gently take it out of the bowl and press out the air ie flatten the dough.   

Roll the dough up like a swiss roll and put it into a greased  loaf tin.  This is a Pullman tin- close the lid and let is double in size again, another 30 minutes or so.

After the 2nd proofing and ready for baking now. It has again double, the tin is a bit too big for this portion.  

Bake at 200C for around 30 mins.  Open the lid for the last 10 minutes if using the pullman tin. Remove from oven and immediately turn it out on to wire rack to cool.   I like to rub a piece of cold butter over the crust as this will give a soft crust otherwise just leave it if you prefer a hard crust.

Store any leftover bread in the fridge and it will keep for at least 3-4 days.

Clean, healthy,  preservatives free and easy to make bread. 

Bake and Enjoy your weekend!