Country Flaxseed Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
25 mins
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Total Time
1 hr 15 mins
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Servings
20 slices
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Calories
178 kcal
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Course
Bread
Country Flaxseed Bread
Description
This bread recipe begins by grinding flaxseeds and anise seeds, which are then mixed with whole wheat and dark rye flours and salt. Yeast is activated in warm water with honey before combining all ingredients to form a dough that is kneaded and rested twice for gluten development and texture. The dough is shaped, placed in a loaf pan, and sprinkled with whole flaxseeds pressed gently onto the surface for a decorative crunch.
The loaf is scored diagonally before baking, which helps control expansion and crust formation. Baking commences in a cold oven with a water bath placed at the bottom to create steam, promoting a crisp crust and moist crumb. The inclusion of anise seeds offers a delicate licorice depth that complements the nutty flax and rye flavors.
This bread is particularly suited for those who appreciate flavorful whole grain loaves with a chewy texture and aromatic complexity. It can be served with butter, cheese, or hearty spreads.
Ingredients
- 150 g flaxseeds ground
- 500 g whole wheat flour
- 200 g dark rye flour
- 1 tsp anise seeds ground
- 3 tsp salt or kosher salt, sea salt
- 545 ml water lukewarm
- 50 ml cream lukewarm
- 1 tsp honey
- 1 Tbsp yeast traditional
- 3 Tbsp flaxseeds for sprinkling on top, whole
Instructions
- Grind flaxseeds and anise seeds. Mix with the flours and salt and set aside.
- Warm up 200 ml of the water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a foam cap forms.
- Combine all of the ingredients in a large mixing bowl. Knead for 10 minutes, cover with a plastic wrap and let sit for 15 minutes in a warm place.
- Knead the dough for 1 more minute. Shape into a log and place seam side down into a greased loaf pan sprinkled with some flaxseeds. Mist with water and sprinkle some flaxseeds on top. Gently press down on the seeds with your palm to make them stick better.
- Cover the loaf pan with a plastic wrap and let sit for about 10 minutes more in a warm place.
- Using a bread lame or a sharp knife, score the top of dough on the diagonal in several places.
- Transfer the loaf pan to the cold oven, placing it on the second rack from the bottom. Place an oven-proof bowl filled half way with water on the bottom of the oven.
- Turn the oven to 430F/220C and bake for 60 minutes or until the crust is light brown.
- Remove from the oven and let cool inside the loaf pan for 10 minutes.
- Remove the bread from the loaf pan, place on a cooling rack, sprinkle with some water and let cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 354mg | 15% |
| Potassium | 203mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 0g | 0% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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