Rustic Flax Seed Bread
October 11, 2015
"A good bread with fiber and a complex flavor. This recipe works with sourdough and yeast or just yeast. Written for an electric mixer, the recipe can be made by hand by using stretch and folds described below every 10 minutes until the dough is smooth and shiny. (3 or 4 stretch and folds.)"
- STARTER (160 grams)
- Serving Size: 1 (53.3 g)
- Calories 95.9
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 1.9 mg
- Sodium - 225.1 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 2.9 g
- Sugars - 0.3 g
- Protein - 4.2 g
- Calcium - 12.6 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
The day before or early in the morning, refresh your sourdough starter with equal weights of flour and water. Let double in volume and use or refrigerate.
If not using a starter, add the listed starter ingredients to the bowl of your mixer.
Add the "dough" water to the starter or starter ingredients. Add the "dough" dry ingredients. With the paddle attachment, mix well and let rest covered for 10 minutes.
Switch to the dough hook and knead for 8 minutes, stopping once to incorporate any dough in the bottom into the main body of the dough.
Tip the dough onto a lightly floured surface and stretch and fold the dough by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and then stretch and fold the sides in to form a rough cubic package.
Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume. Let rest for 10 minutes.
Stretch and fold one more time, cover the container and place in the fridge for at least 6 hours or up to 24 hours.
When ready to bake, the dough should have doubled in volume or tripped. Tip the dough onto a very lightly floured counter and gently form into a ball or torpedo shape.
Place in a floured or oiled bowl or a proofing basket (seam side up). Cover with oiled plastic and proof at room temperature about 30 minutes to proof.
Meanwhile, preheat the oven to 450 F with a steam pan (a skillet you add 1 cup hot water to).
When the dough is 1 1/2 times the original volume, turn out the loaf (seam down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.
Bake for 12 min with steam, rotate loaf and remove steam pan.
Bake for 15 more minutes without steam and check internal temperature. Bake until 205 F internally.
Tips & Variations
- Electric mixer