Flaxseed bread

Time 1 hour 10 minutes
Yields Makes 2 loaves
Flaxseed bread



In a large bowl, mix thoroughly the flour, yeast, honey and water. Cover with plastic wrap.


Let the mixture stand in a warm location for 24 hours. (It will double or triple in size so make sure the bowl is large enough.)



Heat the oven to 350 degrees. Place the flaxseeds on a baking sheet. Lightly toast in the oven until fragrant, 7 to 8 minutes. Let the flaxseeds cool to room temperature.


Mix the starter with the flour, yeast, flaxseeds, salt and water in a large metal bowl until combined, being sure to add the salt and water last (you can use an electric mixer with a dough-hook attachment). Turn the dough out onto a lightly floured surface and knead for 10 minutes. Put it back into the bowl and cover with a damp towel and let rise until double, about 1 1/2 hours.


Spray two Pullman loaf pans (4 1/2 -by-12 1/4 inches, 2 3/4 inches high) with nonstick cooking spray. Remove the dough from the bowl and beat it down by folding it in half a couple of times. Cut the dough in two pieces, shape them into loaves and place in the pans. Let them rise until double, about 1 hour.


Heat the oven to 425 degrees. Bake for about 40 minutes, or until done.


Remove the bread from the pans and let cool on a wire rack. Cool completely before slicing.

Adapted from Blue Ribbon Bakery in New York. The bakery uses King Arthur Special Unbleached Bread Flour and fresh yeast; we used the more readily available unbleached bread flour made by the same company and active-dry yeast. If you can find fresh yeast, use 1 ounce for the starter, 2 ounces for the dough.

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