Country Flaxseed Bread
Servings: 20 slices
Calories: 178kcal
Hearty, flavorful and tasty, this flaxseed bread is also very quick to make.
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Ingredients
- 150 g flaxseeds ground
- 500 g whole wheat flour
- 200 g dark rye flour
- 1 tsp anise seeds ground
- 3 tsp sea salt or kosher salt
- 545 ml water lukewarm
- 50 ml cream lukewarm
- 1 tsp honey
- 1 Tbsp traditional yeast
- 3 Tbsp whole flaxseeds for sprinkling on top
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
Calories: 178kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 354mg | Potassium: 203mg | Fiber: 6g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1.7mg