06 May 2012

Wholemeal Flax Seed Bread

I'm so thrilled that I've finally found an idiot-proof bread recipe.
The best part of this recipe is that it takes only about 2.5 hours from start to finish. Certainly do-able for a weekday night.

This recipe is so versatile.
You can make plain white bread, wholemeal bread, fruit and nut bread, dinner rolls, sardine buns, tuna buns, cheese buns... you get the idea.
It's super soft, fluffy and moist and so tasty that it's good enough to eat on its own!

This is gonna be my holy grail go-to recipe for bread from now on.
Just look at that crumb!!


125g milk, lukewarm
35g Sugar 
1.5 tsp instant yeast 
10g milk powder 
260g flour (use any combination of flour you desire; for this recipe, I used 40g wholemeal flour, 20g flax seed, 100g plain flour, 100g bread flour)
1/2 tsp Salt
1 egg
60g unsalted butter, softened

Combine all ingredients in a mixing bowl. 

Using the hook attachment, run your mixer for about 15 min till you get a smooth tacky dough. 
Cover with a damp tea towel and proof for 45 mins. 

Punch dough down. Let it rest for about 10 min. 

Shape the dough into a log to fit a 8x4" loaf pan. 
Grease the loaf pan before placing the dough in it. 
Let it proof for another 45 mins.

Bake at 200*C for 30-35 mins, tenting till the last 2 min of baking.  
Remove from pan and cool on a wire rack. 
Slice only when bread has completely cooled. 


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