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This soaks the ground flaxseed in warm water before mixing it into the dough, letting it form a gel that adds moisture and helps bind the denser whole wheat flour, which otherwise tends to bake up dry and crumbly. A blend of whole wheat and a small amount of bread flour keeps the loaf hearty and fiber rich without turning out so heavy it doesn't rise properly.
Per serving
140kcal
Calories
5g
Protein
24g
Carbs
3g
Prep Time
25 min
Cook Time
40 min
Servings
12 people
Difficulty
medium
Fat
3g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, combine the ground flaxseed and warm water, and let sit for 10 minutes to form a gel.
In a large bowl, combine the whole wheat flour, bread flour, yeast, honey, and salt.
Add the flaxseed gel and olive oil, and mix until a shaggy dough forms.
Knead for 8 to 10 minutes, until smooth and elastic, adding small amounts of flour if too sticky.
Place the dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours, until doubled.
Punch down the dough and shape it into a loaf, placing it in a greased loaf pan.
Cover and let rise for 45 minutes to 1 hour, until it crowns above the edge of the pan.
Preheat the oven to 190°C (375°F).
Sprinkle a few whole flaxseeds over the top of the loaf, if desired.
Bake for 35 to 40 minutes, until deeply golden and it sounds hollow when tapped.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Soak the Ground Flaxseed First: Letting it form a gel in warm water before mixing adds moisture that helps keep this denser whole wheat loaf from turning out dry. Don't Skip the Blend of Flours: A little bread flour alongside the whole wheat helps the dough develop enough structure to rise well, rather than baking up too dense. Check for Doneness by Sound: A properly baked loaf sounds hollow when tapped on the bottom, which is a more reliable test than color alone for a whole grain bread.
Whole wheat flour contains the bran and germ of the wheat kernel, which are heavier and can cut through gluten strands as they develop, resulting in a naturally denser loaf compared to refined white flour.
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