Yeast Bread with Flax

This recipe makes bread with the addition of whole-grain flour and flax very airy and porous. It tastes like sourdough but is prepared exclusively with yeast.

Ingredients

• Flax – 50 g (about 1/3 cup)
• Wheat flour of the highest grade – 250 g (about 1.5 cups)
• Whole wheat flour – 100 g (about 2/3 cup)
• Sugar – 8-10 g (1 teaspoon)
• Salt – 5 g (1 teaspoon without top)
• Dry yeast (active or regular) – 3 g (1 teaspoon)
• Water – 250 g (1 glass)
• Refined vegetable oil – 10 g (1 tablespoon)
• Powder flour – 1 tbsp
• Vegetable oil for lubricating hands – 1 tbsp

Directions

1. Pour 60 ml of water into a separate small bowl and add sugar, stir. Add 30 g of premium flour and yeast. (Water and flour are taken from the total.)

   

2. Stir, cover, and leave at room temperature for 25-30 minutes. In the bowl in which you will knead the dough, combine all the remaining flour and the remaining water.
3. Stir until smooth. At this stage, you just need to mix the water with flour (a couple of minutes of mixing is enough), you do not need to do a long batch. Cover the bowl and set aside at room temperature for 20 minutes. This is a very important point called autolysis.
4. Meanwhile, grind the flax in a coffee grinder. So, the dough came up. Add the dough to the dough bowl. Add salt.
5. And now the dough needs to be kneaded for a long time and thoroughly. Hands for about 15 minutes and the harvester will handle it in 5-7 minutes. Add butter and knead for a couple more minutes until the dough is combined with the butter. The dough is very sticky and runny. Do not be alarmed, it should be so. Add ground flax and knead for more (5 minutes with a food processor or 10 minutes with your hands).
6. After adding the flax, the dough will be slightly thicker, but still very sticky. Cover the bowl of dough and leave in a warm place to rise. I send this structure into the oven with the light on and place a mug of freshly boiled water next to it. (Naturally, I don’t turn on the oven!) This creates a damp, warm cabinet. If the dough is simply left at room temperature, it may take about 2 hours to rise. As a result, the dough should double in size.

   

7. In the meantime, prepare the pan in which you will bake the bread. This should be deep heat-resistant cookware (preferably cast iron). Line the bottom with parchment and sprinkle lightly with any flour. Set aside.
8. The dough that comes up looks like this. Then you need to knead it a little with greased hands. Try to give it the shape of a ball and put it in a prepared form.
9. Cover the mold and send the dough back to a warm place to rise (I also make a warm cupboard). Wait for the volume to double (it came up for me in 1 hour).
10. Then dust the surface of the future bread with flour. If you wish, you can draw a drawing with a blade or a clerical knife. Cover the mold and leave it at room temperature. In the meantime, turn on the oven before preheating to 230 degrees. When the oven warms up, you can send the workpiece into it without removing the lid. Bread should be baked first under a lid at 230 degrees for 30 minutes, and then remove the lid and lower the temperature to 200 degrees. Bake for another 20 minutes.
11. Remove the finished bread from the oven and immediately transfer it to the wire rack (you can remove or leave the parchment), otherwise, the bread will start to sweat in the form. If the crust is very fried / hard, wrap the bread with a clean cotton towel and leave it on the wire rack until it cools completely.

    

12. Here is such a handsome man you should get. It is better to cut bread, of course, when it has completely cooled down, but you do not need to wait for it to cool. 😉

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