WHOLE GRAIN FLAX BREAD

In an earlier posting I wrote about non-knead bread and provided a recipe.   The non-knead bread is a great way to make bread and requires less work than the traditional bread that involves kneading.  Today I decided to make bread that requires kneading and more ingredients than the non-knead bread.  I have a bosch food processor with a dough paddle and I also have other attachments for this great kitchen tool.   You can use the old fashioned way and knead the bread with your hands.   This recipe calls for dough enhancer.  Dough enhancer accelerates the rising process and is basically ascorbic acid (vitamin c).  You can usually find dough enhancer at speciality stores that sell bulk baking and other food item.

WHOLE GRAIN FLAX BREAD

INGREDIENTS

1 ¼ cup ground flaxseed

1 cup oatmeal

5 cups whole wheat flour

7 cups white flour

2 tsp salt

2 tbsp dough enhancer

½ cup skim milk powder

5 cups warm water

4 tbsp honey or maple syrup

2 ½ tsp yeast

DIRECTIONS

Combine water, honey and yeast in a bowl.  Let it sit for 3 to 4 minutes.

Mix dry ingredients together in a bowl.  Add yeast mixture to dry ingredients.  Knead well and if using a food processor with a bread paddle, knead on low speed for 7 minutes.  

Remove bread paddle from the bowl, cover bowl with saran wrap and a tea towel and let rise for an hour.   

Depending on the size of your loaf pans, divide the bread dough into three or four portions, knead a few times on a floured surface and place into loaf pans.   To not have the dough stick to your hands while handling it, rub your hands with vegetable oil.  Let rise in the pans for about an hour.  Cover pans with a tea towel while dough is rising.  Bake loaves at 350 degrees F for 40 to 45 minutes.  While in the oven, you can spray the loaves with water.  The spray creates a little steam in the oven and helps give the bread a crustier taste.