Tuesday, May 22, 2007

Flax Seed Cottage Bread

3 tsp active dried yeast
1 tbs light brown sugar, packed
½ cup ground flax seeds
4 cups flour
1 ½ cups warm water
1 tsp salt
1 tbs canola oil
In a small bowl, mix together yeast, 1 tsp of the brown sugar and ½ cup of the water. Set aside for 5 minutes to proof. Meanwhile, mix together the remaining water, brown sugar and salt and oil.
In a large bowl, whisk together flour and ground flax. Make a well in the centre of the flour and add both of the liquid mixtures. Mix together with a wooden spoon. Turn out onto a lightly floured surface and knead for 10 minutes to form an elastic dough. Place dough into a lightly oiled bowl, then turn over to coat both sides. Cover with plastic wrap and set aside to a warm place for 45 minutes, until dough is doubled.
Punch dough down and turn out onto a lightly floured surface. Knead for a few more minutes, then pull away ¼ of the dough. Knead both pieces and form into balls. Place large ball on a Silpat-lined baking tray. Brush lightly with water. Place the smaller ball on top and push finger all the way down through the entire loaf. Cover and let rise for 40 minutes. Sift a little flour over the surface then place in a 375F oven for about 40 minutes, until browned and baked through. Bread should sound somewhat hollow when knocked on. Let cool on a wire rack.

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