|Peasant Boule brushed with melted butter|
Having baked multi-grain breads in the last few months, I felt I should substitute some of the white flour in this recipe with whole wheat flour and flax seed meal. And so I went with a 50%-50% ratio which worked really well without making the bread heavy and dense. Half of the dough went into a round 6" cake pan and the other half went into a loaf pan.
|The dough rose about 2" above the 6" cake pan's rim|
|After it came out of the oven|
|The other half of the dough rolled into a loaf pan|
|Sandwich loaf brushed with melted butter|
|Inside view of the 6" boule|
|Slices of the 6" boule|
|Inside view of the sandwich bread|
|Slices of sandwich bread|
- We loved this bread. It's light, soft, with a slight wheat-y taste. The bread made for great sandwiches. Definitely something I'll bake again.
- Changes: used 225 gr unbleached AP flour, 200 gr KAF white whole wheat flour, 25 gr golden flax seed meal (or 2 Tbsp golden flax seeds whizzed in a spice grinder), 1 tsp of salt instead of 1-1/2 tsp. Omitted brushing the bread with melted butter. Instead, I sprayed the loaf with water using a water bottle right before baking.
- Additions to the dough before mixing: 1 Tbsp vegetable oil and 1/3 cup (23 gr) non-fat dry milk powder.
- If you'd like to make this bread, you can find the recipe HERE.
- I'm submitting this post to YeastSpotting!