* Exported from MasterCook *
Bread, Flax Seed
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Grains Hand Made
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups warm water
1 teaspoon turbinado sugar
2 ounces rapid-rise yeast -- (two 1 oz pkg)
3 cups whole-wheat flour -- organic
3 cups spelt flour -- organic
1 cup oat bran
1 cup ground flaxseed -- 1/2" cubes
1 cup walnuts
1 tablespoon coarse sea salt
3 tablespoons extra-virgin olive oil -- plus more for bowl
1 tablespoon chopped fresh rosemary
2 tablespoons cornmeal
1. In a small bowl, whisk together water, sugar, and yeast; let
stand 10 minutes.
2. Add yeast mixture to the bowl of an electric mixer fitted with
the dough hook attachment, along with both flours, oat bran,
flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a
dough forms, about 10 minutes.
3. Coat a large bowl with oil. Add dough to bowl and turn to coat.
Cover bowl with plastic wrap; let stand in a warm place until dough
has doubled in size, 2 to 3 hours.
4. Line a baking sheet with parchment paper and sprinkle with
cornmeal. Punch down dough and shape into a round loaf. Place dough
on prepared baking sheet. Cover with a clean towel; let stand in a
warm place for 30 minutes.
5. Preheat oven to 500F with a rack set in the center of the oven.
Transfer baking sheet to oven and bake until browned, about 25
minutes. Let bread cool on a wire rack before serving.
Source:
"The Martha Stewart Show, October Fall 2008"
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Per Serving (excluding unknown items): 309 Calories; 11g Fat (31.4%
calories from fat); 12g Protein; 45g Carbohydrate; 8g Dietary Fiber;
0mg Cholesterol; 5648mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 2 Fat; 0 Other Carbohydrates.