Wednesday, March 2, 2011
This is the first time I made this bread. I like bread that has is dense with grain and not soft to the point of being all air. This bread is great as a side dish for soups and stews. It makes good toast and if you like sandwiches it will hold together. I used golden ground flaxseed and the next time I made this I will try replacing the 1 teaspoon of ground flaxseed with whole golden flaxseed. I would love to give credit to the person, magazine or book I found this recipe in but it was copied years ago and that information is long lost.
Whole-Grain Bread: Makes one 9-inch loaf
1 cup whole-wheat flour, preferably stone-ground
2 tablespoons wheat bran
¾ cup warm whole milk (about 110F)
¼ cup packed dark-brown sugar
2 envelopes active dry yeast (1 tablespoon plus 1½ teaspoons)
3 tablespoons coarse whole-grain cornmeal
3 tablespoons plus 2 teaspoons old-fashioned oats
3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling
2 teaspoons salt
2½ to 3 cups bread flour
Olive oil cooking spray
1. Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
2. Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
3. Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2½ cups bread flour; mix until dough is tacky, but not sticky; about 2 minutes (if dough is too sticky, add more flour). Contin¬ue kneading until dough is soft and elas¬tic, about 5 minutes more.
4. Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with a clean towel. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (I turned on the oven to 200F place the bowl on the top of the stove).
5. Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan, transfer loaf to the pan, and cover with a clean towel. Let stand until doubled in bulk, about 45 minutes.
6. Preheat oven to 400F. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotat¬ing pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.