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Four Loaves of Flax Seed Bread
Michelle Lasley

Michelle’s Flax Seed Bread

Makes four loaves. I use a 16 Q stainless steal mixing bowl and a wooden spoon, with additional appropriate liquid and dry measuring tools.
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Prep Time 1 hour
Cook Time 1 hour
Resting Time 3 hours
Total Time 5 hours
Servings: 1 loaf of bread
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 12 cups unbleached white flour + enough for kneading
  • 6 cups lukewarm water
  • 1 cup whole-ground flax seeds
  • 1/2 cup oil + enough for bowl & pans
  • 1/2 cup sweetener For this recipe, I used brown sugar. Consider maple syrup, molasses, honey.
  • 2 1/2 tbsp salt I prefer sea salt.
  • 2 tbsp yeast I buy mine in bulk.

Equipment

  • Danish Dough Hook
  • OR Wooden Sppon
  • 16 qt Stainless Steel Bowl
  • Four Bread Pans
  • Liquid Measuring Cup
  • Measuring Spoons

Method
 

For the Sponge
  1. Pour 6 C lukewarm water in bowl.
  2. Gently stir, with wooden spoon, 2 T yeast until dissolved.
  3. Add 1/2 C brown sugar to yeast and water, stir until dissolved.
  4. Add flour one cup at a time, gently stirring in clockwise rotation, until mixture is consistency of thick mud. You will use about 6 cups of flour.
  5. Beat 100 strokes until mostly smooth.
  6. Cover with damp towel.
  7. Let rise for 60 minutes, or until double in size. To speed rising put in warm place, like on top of a warmed stove.
The Second Part
  1. Add edge of bowl: 2 1/2 T salt, 1 C flax, and 1/2 C oil.
  2. Fold into mixture.
  3. Add flour, one cup at a time, gently folding into itself until dough pulls away from bowl.
  4. Begin kneading in bowl, ensuring hands are floured along with dough, still adding one cup at a time.
  5. Once dough begins to look more like kneading dough and is less sticky, put on floured surface, preferably a wooden surface.
  6. Pour about 1/2 T of oil into bottom of bowl once emptied of dough.
  7. To knead, use both hands and pull rounded mound towards you, push out with your the heal of your hands, turn 1/4 turn clockwise, repeat until dough is smooth and not sticky.
  8. You will have used another 6 cups of flour.
  9. Round dough and put in oiled bowl, turn over so entire mound of dough has a thin cover of oil.
  10. Cover with damp towel.
  11. Let rise for 50 minutes, or until doubled in size.
The Third Part
  1. Dough should be doubled in size.
  2. Punch down.
  3. Cover with damp towel.
  4. Let rise for 40 minutes, or until doubled in size
The Fourth Part
  1. Pour dough onto floured surface.
  2. Quickly knead back down to size.
  3. Cut into fourths by scoring round.
  4. Oil four bread pans.
  5. Knead with one hand each loaf.
  6. Roll into slight log, pinch bottom seam together, place in bread pan, repeat until all four are in their respective pans.
  7. Spread dough out with backs of hands until dough touches each side, mold slightly.
  8. Cover with damp towel.
  9. Let rise 20 minutes.
  10. Preheat your oven.
The Fifth Part
  1. Cut three 2-inch slits in each loaf.
  2. Put in 350 degree oven.
  3. Bake for 50 minutes or until golden brown and has a hollow knocking sound when the top is gently knocked.
  4. Let cool for ten minutes.
  5. Remove from pans and put on a dry towel, cover with another dry towel.
  6. Enjoy!