WHOLE WHEAT FLAX BREAD

In an earlier posting I described the large kitchen processor I use for making bread and other things.   I have a bosch system and with the various attachments I can do many things including kneading bread, grating/slicing vegetables, grinding flour, rolling oats and other grains and mixing batter.  The mixing bowl that I use with the dough hook is large so generally when I make bread, it is four loaves.   The following recipe uses a mixture of white and whole wheat flour.  I use about half and half.  Besides adding ground flax seed to this recipe, I will add about ½ cup of sesame seeds or sunflower seeds.   You can make this recipe the old fashioned way, kneading by hand.   When I bought this kitchen system a number of years ago, the kitchen store owner introduced me to dough enhancer.  Dough enhancer includes ascorbic acid or Vitamin C.  Dough enhancer helps to hasten the rising process.  You can find recipes for making your own dough enhancer but I buy it.   

WHOLE WHEAT FLAX BREAD

INGREDIENTS:

½ cup ground flaxseed

3 cups whole wheat flour

5 cups warm water

2 tbsp dough enhancer

2 tbsp oil

2 tbsp honey

2 tbsp yeast

1 ½ tsp salt

10 – 12 cups whole wheat/white flour

4  - 9 inch loaf pans

DIRECTIONS:

Into your mixing bowl add the ground flaxseed and 3 cups of whole wheat flour.   Using the dough hook, mix for 30 seconds until the ground flaxseed is blended into the flour. 

Place the warm water, dough enhancer, oil and honey in the mixing bowl.   Using the pulse feature on the machine, mix until blended.  Add about 6 cups of flour and mix on the lowest speed until moist.

Add the yeast and salt.  Using the lowest speed, add the remainder of the flour until the sides of the bowl come clean.  Knead for 6 to 8 minutes.

Place a small amount of oil on the kitchen counter and on your hands and roll the dough out of the mixing bowl onto the counter.  Using oil helps prevent the dough sticking to your hands or counter.  Divide the dough into four equal loaves, hand knead each loaf a few times and place into loaf pans. 

Line the pans up on the counter, away from any draft air and cover with a sheet of plastic.  I use a clean kitchen garbage bag.  Then place over the plastic, a tea towel that covers the four loaf pans.  Depending on the size of your tea towel you may need two towels.   Allow the dough to rise for an hour or until the dough has risen above the pans.   I usually let the dough rise for an hour to an hour and a half.   Bake at 375 degrees F (or 350 if using a convection oven) for 32 to 35 minutes.