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Flax Seed Wheat Bread
I finally got my copy of Dan Lepard's The Handmade Loaf, a book that the Brits on this site have been recommending to me for a while. Occasionally imported copies will show up on Amazon Of the recipes I've baked so far, the Linseed and Wheat Bread has been my favorite. The first loaf I baked we ate in under an hour. I was forced to bake it again the next day. The horror. The recipe I'm posting below is based on his Linseed and Wheat Bread. I modified it some to match the ingredients I had on hand and my personal taste. Flax Seed Wheat Bread 200g bread flour Combine the flours, salt, seeds, malt, and yeast in a bowl. Stir in the water and mix until thoroughly combined. This dough is not a terribly moist one: it should be slightly tacky but not sticky. When shaped into a ball it should easily hold its shape. The seed and bran from the whole wheat prevent a high level of gluten development in this dough, so extensive kneading is not necessary. Once all of the ingredients are thoroughly combined, place the ball of dough in a greased bowl. Cover with plastic wrap and leave to rise for an hour to an hour and a half. Shape the dough into 1 large or two small loaves, cover the loaves with plastic, and give them another hour to rise. In the meantime, preheat the oven and baking stone to 425 degrees. Brush the top of the loaves with water, score the loaves, and place them in the oven. Bake them at 425 for 20 minutes, rotate them 180 degrees, then bake them another 20 to 25 minutes. When done, they will be nicely browned on the outside, make a hollow sound when tapped upon, and register approximately 205 degrees in the center when measured with an instant read thermometer.
These loaves remind me of yams.
Related Recipe: Five Seed French Bread
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for a reasonable price, but I found it cheaper to order a copy from a bookseller in Ipswich via 
Nice
I thought this was initally a nice starter dough. Good job. I am suprised that a straight dough can be this nice.
Ryan
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beautiful loaf!
Is the malt powder essential? I live in Luxembourg and that isn't available here. If it is, what could I substitute for it?
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Subbing for malt
No, the malt powder isn't essential. You could substitute in any sweetener... brown sugar, white sugar, molasses, honey, whatever you have in the house.
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Malt powder
Could I use plain Ovaltine ?
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Ovaltine
I have no idea. Certainly worth a try!
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Homemade Malt
A friend of mine who is a good baker used to make his own malt I think, by sprouting wheat berries, toating these and then grinding them up!
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malt powder
Have you tried Horlicks the contents in order of largest is wheat flour, malted barley. dried whey, malt powder and sugar
I sometimes add it to my bread mixes for a different flavour /texture
really I am still experimenting with it so would be interested to hear if anyone has tried it
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Ovaltine
Hmm. The Ovaltine is sugar, maltrodextrin, toasted defatted soy
flour, barley malt extract, whey, caramel color, beet extract,
whole milk, non-fat milk, salt, molasses, mono & diglycerides,
natural caramel flavor, vanillan and vitamins & minerals :
tricalcium phosphate, Vitamin C,A,B3,D,B6,B1,B2 & iron.
I dunno..I guess it couldn't hurt to try it.
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Ovaltine Ingredients
I'd give it a shot: it has malt extract in it already, plus complex sugars (maltodextrin) like you'd find in a malt extract.
Nathan Sanborn
dasein668.com
brushfiremedia.com
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flax seed wheat bread
Floydm-
Could you please convert grams to laymans terms or measurements of flours/flaxseed and water.
Thanks, Catherine
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Ingredient Conversion Website
Hi Catherine!
I don't have a kitchen scale yet either ;) I want to make this bread as well, so I just found a great website that allows you to enter specific ingredients and specify what amount and measurement types you want to convert to and from. I always round off the results to the most convenient measures, so these are my *approximate* interpretations of the required amounts for the above recipe. You can check out the website link below if you want mls or more exact measurements :)
Gourmet Sleuth
*APPROXIMATE* equivalents
Bread flour 200g = 1 1/2 cups
Whole wheat flour 50g = 1/2 cup
Flax seeds 100g = 3/4 cup
Water (1 gram of water is always 1 ml) = 2/3 cup
I am going to try to make the bread using these measurements now, so I will see how it works :)
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rising qn
hi,
I'm attempting to make this at the moment, but I have a question! is the dough supposed to double in size during the 1 and 1/2 hour rise (as per usual)? My dough doesn't seem to have risen at all... I followed the recipe except that I used 2 tsp of sugar instead of malt, since I didn't have any.
ta!
Chrissy
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rising flax
It may not quite double, but it certainly should rise noticeably.
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ok... It wasn't rising so I
ok... It wasn't rising so I stretched it and folded it a few times, then put it back in the bowl and left it for 2 more hours, and it rose much better. :)
Hopefully they still turn out ok!
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definitely didn't turn out
definitely didn't turn out looking like the one in your picture! a lot smaller and didn't have any oven spring at all. maybe I should have let the shaped bread rise for longer (I got a bit impatient)...
I made it into 2 small bread sticks... nice and crunchy! i really liked the taste of it too :)
Will definitely experiment with this recipe again (I will need to make more bread tomorrow coz this lot all got eaten :P)
Chrissy
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Flax Seed Bread Recipe
Very new to bread baking. Ventured out today with this recipe. First 2 tries were whole wheat rolls, edible, but heavy and bland. This recipe is a hit! Used the converted measurements posted and added some sunflower seeds with the flax to make 3/4 cup. Used sugar. Crust was crunchy, flavor excellent. Thanks for the recipe. Great website! Jen
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Great Flax Recipe
Lela and I are always looking for fun new flax recipes to try. Thanks for your Flax Seed Wheat Bread recipe!
Our plan is to mix in some ground flax seed as well since it's easier to digest. We'll experiment and if it turns out good we'll post a follow-up!
Flax Seed - whole and unground can be purchased here, as well as grinders.
Thanks again and best of health!
Austin
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ground flax
I actually just made this loaf using flax meal in place of the seeds. It came great. I also used honey in place of the malt and added some rolled oats to the dough and sesame seeds to the top.
I was missing some of the nice holes you see in the pictures of the loaf above, but it wasn't a brick or anything either. I think I could have let it rise a bit longer and would have found more holes.
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Excellent Recipe
I'm always looking for new flax recipes to try. Thanks so much for your flax seed bread recipe.I plan on mixing in ground flax seed since it's easier to digest. http://www.flax-seed-fish-oil.com - you can purchase any flax products that you may need from our site.
Thanks again and I can't wait for more new recipes.
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flax seed
To get the nutritional benefits of the flax seed, such as the Omega 3 fatty acids, the experts say they have to be ground up or they pass right through you. But of course then you won't have the aesthetic appeal of the seeds. Perhaps the solution is to grind most of them and leave some whole for the visual effect.
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It looks pretty healthy for
It looks pretty healthy for me, seeds are always best products that provide quality vitamins and protiens. Thank you for sharing this receipt, I can't go wrong with this kind of food.
Ionic charge gadolinium
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Ovaltine for malt powder?
galabaker: Can you use ovaltine for malt powder?
New student of bread baking--
I'm a 63 year old grandmother and a new student to bread making. I am trying to capture a memory of sitting at my grandmothers tiny table in her even tinier kitchen. At four years old, I sat at her table two feet from the oven where the smell of fresh yeast biscuits--baking-- filled the kitchen, the house and down the block. Everyone could smell those fresh yeast, brides biscuits, in the oven. The next smell that overwhelmed me was the honey suckle vine growing up a trellis outside the screened back door of the kitchen. Remembering that gift in my head so long ago, has driven me to seek out countless recipes to find one that would begin to match the love and care baked into her hands creations. Expect to see my on line name from time to time. I hang on every word of wisdom I can get from your experiences. Bread baking is very much hands on.....galabaker
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I doubt that ovaltine
would be all that beneficial. Carnation makes a malted drink that's loaded with malt powder; it would probably be better. Others, more knowledgeable than I, can tell you about malt products from healt food stores. I haven't used any malt in my breads.
Larry
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Making malt powder.
I've sprouted wheat berries, then toasted/dried them in a very low oven, and ground them in a spice or coffee grinder. They smell just like Ovaltine and Horlick's. I add it to baguette dough for a darker crust.
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What a great idea
I'm definitely going to try that. I'm always a bit disappointed with the slightly anaemic look of my loaves. This sounds like a good way around that problem without having to add honey. How much do you let the wheat berries sprout- ie how much of a tail do you let them grow? Also, how long do you leave them in the oven for? How much do you add to your dough?
Fiona
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malted barley flour
Great internet response page! I am interested in healthy recipes and this has sparked a new adventure! Everyone's responses are greatly appreciated. Thanks for all the new knowledge and I plan to make the Flax Seed Bread soon. Look forward to more inputs.
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Water temp
Hello, What is the recommended water temperature for the flaxseed wheat bread?
Also, is there any need to toast the flaxseed? Or does the baking process do that? Thanks. K
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