|Floating "Flax Seed" Loaf :o)|
This time I used my KitchenAid mixer instead of the bread machine. I had already dirtied the bowl making banana bread so I quickly rinsed it and made the dough in it (aka laziness kicked in, ha ha). One change I made was to substitute the sesame seeds with half dark and half golden flax seeds since I can't eat sesame seeds.
What does the water do to the dough? Well, according to the author, submerging the dough in water aids in gluten development. Interesting! In addition to the unique technique used, I was also very interested in making this bread because it's made with 100% whole wheat flour. I used White Whole Wheat flour from King Arthur Flour for this and didn't add any of the extra flour suggested in the recipe to keep a soft and somewhat sticky dough. For easy handling of sticky dough, I like to oil my work surface and my hands rather than using extra flour.
- This is definitely a hearty bread. Considering this bread is made with 100% whole wheat flour, it was pretty soft. It's by no means as soft and fluffy like white bread, but it definitely wasn't as dense as a 100% whole wheat bread can be.
- We enjoyed this bread dipped in olive oil and freshly ground black pepper. I loved eating a couple slices of this bread with a bowl of hearty soup.
- The flax seeds gave the bread a nice crunch and nutty flavor. I'm sure it's equally wonderful with sesame seeds.
- Don't forget to check out Janis' post. She made this bread using sesame seeds.
- If you'd like to give this recipe a try, get your hands on a copy of Ancient Grains for Modern Meals by Maria Speck. You can also find the recipe here.
- I'm submitting this post to Susan's weekly round-up of yeast recipes at YeastSpotting.