Sourdough Flax and Fresh Sage Bread
"This can also be made into 12 buns. For a round loaf..I use a springform pan ring so that the dough does not spread too much during the rising. The rising time is variable so has not been included."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (82.8 g)
- Calories 216.7
- Total Fat - 6.3 g
- Saturated Fat - 1.3 g
- Cholesterol - 1.5 mg
- Sodium - 30 mg
- Total Carbohydrate - 36.4 g
- Dietary Fiber - 2 g
- Sugars - 1.1 g
- Protein - 3.5 g
- Calcium - 23.7 mg
- Iron - 0.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Line a baking with parchment paper; spray a 9" springform ring and set in middle of baking sheet; if making buns spray a 9 x 13 pan.
Step 2
In large mixing bowl combine starter, water, yeast salt, sugar and oil.
Step 3
Stir in ground flaxmeal and chopped fresh sage.
Step 4
Stir in flour, adding 1/2 cup at a time until dough in manageable.
Step 5
Turn out onto a floured board and knead for about 10 minutes; place in greased bowl, cover and let rise until doubled.
Step 6
Shape into round loaf, pinching bottom together; or shape into 12 buns.
Step 7
Place dough inside springform ring on parchment paper and cut a couple of slits in the top; if making buns, place in 9 x 13 sprayed pan.
Step 8
Cover with tea towel and let rise until doubled.
Step 9
Bake in a preheated 375F oven for 25 minutes (for round loaf); 20 minutes for the buns.
Step 10
Remove from oven and brush bread with the melted butter, returning to oven for 5 more minutes.
Step 11
Remove bread and place on cooling racks.
Tips
No special items needed.
1 Reviews
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