FLAXSEED MEAL SOURDOUGH BREAD
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Mixing and Gluten Development
- Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
- Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
- This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
- Pre-Shape, Bench Rest and Shape
- Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
- Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
- Final Proof
- Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
- Scoring and Baking
- Preheat your baking vessel 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
- If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
- Load the dough into the baking vessel, cover and bake:
- 20 minutes at 500F
- 10 minutes at 450F
- Remove the lid and bake for 5-10 more minutes.
- The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.
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Laxman Chand
[email protected]I'm a beginner baker, and this recipe was easy to follow. The bread turned out great! It has a nice crust and a soft, chewy interior. I'm definitely going to try more sourdough bread recipes.
Kimera Jimmy
[email protected]This bread is a great way to use up leftover sourdough starter. It's also a great way to get more flaxseed into your diet. The bread is delicious and nutritious, and it's perfect for sandwiches, toast, or just eating plain.
Raju Dahal
[email protected]This bread is a bit too sour for my taste. I think I would prefer a bread with a milder flavor.
EVA PODOT
[email protected]This bread is delicious! I love the crispy crust and the soft, chewy interior. I also love the nutty flavor of the flaxseed meal. I will definitely be making this bread again.
Elizabeth Trevino
[email protected]I'm not a fan of the flaxseed meal in this bread. I think it gives the bread a strange texture.
Bil Bilal
[email protected]This bread is a bit too dense for my taste. I think I would prefer a bread with a lighter texture.
Vella Bella
[email protected]I love the flavor of this bread! The flaxseed meal adds a nice nutty flavor that pairs perfectly with the sourdough starter. I've already made this bread twice, and I'm sure I'll make it many more times.
Alasad Ahmed
[email protected]This bread is a bit more sour than I expected, but it's still very good. I think it would be perfect for a grilled cheese sandwich.
Kimberly Faulkner
[email protected]I'm a beginner baker, and this recipe was easy to follow. The bread turned out great! It has a nice crust and a soft, chewy interior. I'm definitely going to try more sourdough bread recipes.
Holly Wheeler
[email protected]This bread is a great way to use up leftover sourdough starter. It's also a great way to get more flaxseed into your diet. The bread is delicious and nutritious, and it's perfect for sandwiches, toast, or just eating plain.
Yashma Khan
[email protected]I've made this bread several times now, and it's always a hit. My family loves the taste and texture of the bread, and I love how easy it is to make. I highly recommend this recipe.
kelebogile monnatshipi
[email protected]This bread is delicious! I love the crispy crust and the soft, chewy interior. I also love the nutty flavor of the flaxseed meal. I will definitely be making this bread again.
Basdeo Puran
[email protected]I'm not sure what I did wrong, but my bread didn't turn out as well as I hoped. The crust was too hard and the inside was too gummy. I'm going to try again with a different recipe.
Your boii
[email protected]This bread is a bit denser than I expected, but it's still very good. I love the tangy flavor of the sourdough starter. I think this bread would be perfect for sandwiches or toast.
Brave Hunter
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of flaxseed. But I'm so glad I did! The flaxseed meal adds a nice nutty flavor to the bread, and it doesn't overpower the other ingredients. I'll definitely be making this bread aga
samanta Islam
[email protected]This bread is amazing! I've never had sourdough bread before, but I'm hooked now. The crust is crispy and the inside is soft and chewy. I can't believe how easy it was to make.
Sani Khattak
[email protected]I've been wanting to try making sourdough bread for a while now, and this recipe seemed like a good place to start. I'm so glad I did! The bread turned out perfectly, and it was so delicious. I can't wait to experiment with different flours and add-i
Cassia Rioda
[email protected]This flaxseed meal sourdough bread is a keeper! It has a slightly nutty flavor and a chewy texture that I love. I'm definitely going to be making this bread again.