Bread Day - Day 10 of the Flax Habit

Golden Flax & Wheat Bread - IT'S BREAD DAY Hey friends! Today we’re baking a hearty loaf of bread using wheat flour and flax. Flax flour, our favourite superfood, adds fibre to improve digestion, omega-3 fatty acids for heart health, and antioxidants to help keep your immune system strong. Flax flour makes this bread filling and satisfying, while the whole wheat brings that cozy, hearthside flavour. Let’s bake!

Ingredients (1 large loaf, 14–16 slices):

2 cups water, heated to 120–130°F (48–54°C)

1 1/2 tsp salt

2 Tbsp sugar

2 tsp quick yeast

1 cup fine-milled golden flax flour

1 cup whole wheat flour

 2–3 cups white wheat flour (use as needed)

Method:

*In a large mixing bowl, combine the warm water, salt, sugar, quick yeast, and golden flax flour. Beat with a handheld or stand mixer for 2 minutes.

*Add 1 cup whole wheat flour and 1 cup white wheat flour. Mix for 3–5 minutes, until a soft dough forms.

*Cover and rest in a warm place for 10–15 minutes, until the dough looks active.

*Continue mixing in more white wheat flour, a little at a time, until the dough is smooth and soft but not too sticky. (Flax keeps the dough slightly tacky.)

*Lightly flour a bowl, place the dough inside, cover, and rest in a warm place for 10–20 minutes. *Lightly oil a large loaf pan.

*Turn the dough onto a well-floured counter.

*Shape into a loaf, place in the pan, and let rise in a warm spot until nicely puffed. (If making multiple loaves, aim for about 1200 g / 2 2/3 lb raw dough per loaf.)

*Bake for 50–55 minutes in an oven preheated to 350°F.

*Cool on a rack for 5–10 minutes, then remove from the pan to finish cooling completely.

Serving suggestions: Slice and enjoy warm with butter, jam, or honey. Make it lunch-ready: use for sandwiches or toast it for a hearty snack. Store sliced bread in the freezer so you can grab a piece anytime and toast it from frozen.