Thursday, April 16, 2009

Roasted Flax Seed Almond Bread

3 tsp or 2 package yeast (I use two different kinds)
2 cups water (approx 100˚F)
1 tsp sugar
3.5 cups all purpose or bread flour (or more if needed)
1/2 cup almond meal
1/4 cup roasted Flax Seeds
1 TBSN Sea salt, fine
1 TBSN butter, softened

Roasted Flax Seeds
Almonds (chopped or slivered)

  1. In a small bowl pour 1/4 cup water about 100˚F, sprinkle in yeast, stir in sugar. Allow to sit for 5 -10 minutes. Yeast will bubble and rise to double in size.
  2. In a mixmaster with a paddle attachement or a mixing bowl by hand, combine flour and salt. Add in Almond Meal and Flax Seeds. Add yeast mixture and remaining warmed water and continue mixing to well incorporated.
  3. If using the mixmaster, remove paddle attachment and replace with the hook attachment. Continue kneading for 15 minutes either by machine or by hand.
  4. Remove dough from bowl and create a ball. Dough should be just slightly sticky. Coat hands with butter and just rub around the dough, place in metal bowl or a basket, cover with a linen towel and allow to rise for 2 hours.
  5. Punch down the dough, remove from Bowl/Basket and knead for 5 minutes. Return to Bowl/Basket for another hour.
  6. If using a ceramic top/bottom (like la cloche) put the dough into the ceramic container and sprinkle on Roasted Flax Seeds and Chopped or slivered almonds. Cover with top and place in a COLD oven, shelf should be on the lower 3rd. Turn the oven up to 475˚ for 15 minutes, turning down to 400˚ for 30 minutes and the last 8 minutes remove the top.
  7. If using a regular oven, place dough on a cookie sheet or a ceramic tile in the oven and follow the same procedure as above for baking.
  8. When done, remove from oven and immediately put bread on a cooling rack. Serve immediately with softened salted butter and strawberry Jam or peanut butter.
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