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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Created this recipe from a white french bread recipe adding a little more nutrition to it. Makes two 18 inch long loaves. Hearty, chewy without being overly heavy. Prep time does not include rising time. Ingredients:
1 teaspoon salt |
1 1/2 teaspoons sugar |
2 cups bread flour |
1 1/2 cups whole wheat flour |
2 1/2 teaspoons yeast |
2 tablespoons ground flax seeds |
1 1/4 cups warm water |
1 1/2 tablespoons honey |
1 1/2 tablespoons olive oil |
Directions:
1. You can mix this in a 2 lb automatic bread machine, but I mixed and knead for.
2. 5 minutes in my KitchenAid.
3. Then using more olive oil,oil the bowl
4. and turn the dough a couple times to coat.
5. Cover with a wet towel and let raise in an unlit oven for 2 hours, punch down, knead between hands and then let rise another 90 minutes.
6. Punched down, knead and shape
7. into two equal 18 inch ropes and place in sprayed pans to rise again for 1 hour.
8. Bake at 350° for 25-30 minutes or until browning on top and sounds hollow when thumped on bottom.
9. Remove from oven and brush
10. tops with butter, if you want soft crusts.
11. Let cool before slicing.
12. Store in airtight bags.
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