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    Home » Breads

    Whole Wheat and Flaxseed Bread

    Dec 9, 2009 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Whole Wheat and Flaxseed Bread - Andrea Meyers

    This whole wheat and flaxseed bread is one of our favorites we have made from the new Healthy Bread in Five Minutes a Day. It truly is a whole grain bread, no all-purpose flour in the formula, just flaxseed and whole wheat flour. The flaxseed adds many important nutrients as well as flavor to this dense loaf. The vital wheat gluten is added to help the loaf maintain structure while rising and baking, otherwise the loaf could collapse under the weight of the ingredients.

    We made the bread exactly as instructed the first time, then played around with it. The loaf with roasted garlic had some fabulous flavor and we’ll definitely make that variation again.

    The method is easy, just stir together all the ingredients in a bucket, cover and let it rise, then refrigerate the dough until you are ready to bake. The dough will keep in the refrigerator for up to 10 days and makes up to four loaves, an easy way to keep dough on hand and get healthy quality bread on your family’s table.

    📖 Recipe

    Whole Wheat and Flaxseed Bread - Andrea Meyers
    Print Pin

    Whole Wheat and Flaxseed Bread

    Adapted from Healthy Bread in Five Minutes a Day, by Jeff Hertzberg, M.D. and Zoë François.
    Prep Time1 hour hr 30 minutes mins
    Cook Time35 minutes mins
    Total Time2 hours hrs 5 minutes mins
    Course: Bread
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: whole grains
    Servings: 12
    Calories: 284kcal

    Equipment

    • dough bucket with lid (I use food service buckets.)
    • pizza peel or flat cookie sheet, dusted with flour
    • parchment paper (optional)
    • baking stone
    • small cast iron pan or roasting pan
    • serrated bread knife or lame

    Ingredients

    • ½ cup ground flaxseed
    • 7 cups whole wheat flour
    • 1½ tablespoons granulated yeast (or 2 packets)
    • 1 tablespoon kosher salt
    • ¼ cup vital wheat gluten
    • 3¾ cups lukewarm water
    US Customary - Metric

    Preparation

    Mix

    • Whisk together the flaxseed, flour, yeast, salt, and gluten in the bucket. Add the water and stir with a heavy wooden spoon. The dough is heavy (really, not kidding) and you might need to use your hands to incorporate the last bit of dry flour. (You can also do this in a heavy duty stand mixer with the paddle attachment.)
    • Cover the bucket (not airtight) and allow the dough to rest at room temperature until it rises and collapses, about 2 hours. Refrigerate for up to 10 days. (The dough works best when it’s had time to chill.)

    Shape

    • Dust the surface of the chilled dough with flour. Cut off a 1-pound piece of dough (about the size of a large grapefruit). Dust it with more flour and quickly shape into a round ball or batard.*
      Ball: Stretch the surface of the dough on all four sides, rotating one-quarter turn as you go.*
      Batard: Shape into a ball then start elongating and stretching the dough until it has a diameter of about 3 inches. Roll the dough into a shape that tapers at the ends.

    Rest

    • Place the shaped dough on a pizza peel or unrimmed cookie sheet dusted with flour or covered with parchment. Cover the dough loosely with plastic wrap and allow to rest for 90 minutes (40 minutes if using fresh unrefrigerated dough).

    Bake

    • Thirty minutes before baking time, place baking stone on middle rack and preheat the oven to 450° F/230° C. Place the cast iron skillet or empty broiler pan on rack below. Just before baking, slash the dough in three diagonal ¼-inch deep parallel cuts using the bread knife or lame. Slide dough directly onto the hot stone, or you can also slide the parchment onto the stone. Pour 1 cup tap water or ice cubes into the skillet or broiler pan and quickly close the door. Bake for 30 to 35 minutes, until richly browned and firm. Remove from the oven and allow to cool completely on a wire rack before slicing. (Trust me, waiting is the hardest part.)

    Nutrition

    Calories: 284kcal | Carbohydrates: 53g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 313mg | Fiber: 9g | Sugar: 1g | Vitamin A: 6IU | Calcium: 47mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Bread with Whole Grains

    Cracked Wheat Knot Rolls - Andrea Meyers
    Cracked Wheat Knot Rolls
    Honey Wheat English Muffin Bread - Andrea Meyers
    Honey Wheat English Muffin Bread
    Quick Whole Wheat Pizza Dough with caramelized shallots, garlic, sun-dried tomatoes, and goat cheese - Andrea Meyers
    Quick Whole Wheat Pizza Dough

    More Healthy Bread in Five from Other Blogs

    • Lor’s Lipsmacking Goodness – Ten Grain Bread

    More Breads

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      Sweet Potato and Cranberry Muffins with Maple Butter
    • Mexican Corn Pudding with Fresh Corn (Tomalito) - Andrea Meyers
      Mexican Corn Pudding with Fresh Corn (Tomalito)
    • Blueberry Muffins with Lemon and Yogurt - Andrea Meyers
      Blueberry Muffins with Lemon and Yogurt
    • Pumpkin Bread Pudding with Maple Glaze - Andrea Meyers
      Pumpkin Bread Pudding with Maple Glaze

    Reader Interactions

    Comments

    1. Rosa says

      December 10, 2009 at 12:36 am

      Lovely! Those loaves look awesome!

      Cheers,

      Rosa

    2. Maria says

      December 10, 2009 at 5:50 pm

      I want to try this bread. I am loving the new Healthy Bread in Five book!

    3. Ben says

      December 10, 2009 at 5:58 pm

      Very interesting. I have been looking for recipes that use flax seeds and this is just perfect. Now I just need to get the wheat gluten.

    4. bobbieb says

      December 10, 2009 at 10:36 pm

      I wish I knew what I was doing wrong with these recipes! My loaves don't come out as nice as yours... instead, mine are dense, moist and heavy.... not good when you're talking about bread. Good for you - Gorgeous!!!!

    5. a joe says

      December 13, 2009 at 4:56 pm

      The photograzing breads usually are white flour or semi whole wheat. Glad to see a nice whole wheat bread

    6. Jeff Hertzberg says

      December 13, 2009 at 5:10 pm

      Andrea: Thanks for trying our stuff... come visit anytime, with questions, we're still answering ourselves-- you get a live person if you comment into the "Comments" fields on our website.

      Jeff Hertzberg (co-author)
      http://www.healthybreadinfive.com

    Trackbacks

    1. Twitted by wholegrainnews says:
      December 9, 2009 at 10:59 pm

      [...] This post was Twitted by wholegrainnews [...]

    2. Twitted by BethFishReads says:
      January 8, 2010 at 7:44 am

      [...] This post was Twitted by BethFishReads [...]

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