Flax Seed Bread

Ingredients:

400 g all-purpose flour
100 g whole wheat flour
300 g warm water
150 g flax seed
2 teaspoon yeast
2 teaspoon salt
2 teaspoon sugar


Directions:

Dissolve sugar in 1/4 cup warm water and add the yeast. In ten minutes the yeast should have dissolved and become a sludgy, frothy liquid. 

In large bowl put the flour, add the yeast mixture and mix well.

Add the rest of the warm water, salt, sugar, flax seeds and knead for about 5 minutes. The mixture should form a ball that is soft and moist.

Place dough on a clean lightly floured surface. Shape it into a loaf using just enough flour to keep the dough from sticking to the work surface or to your fingers. (I cut the dough in half to make 2 small loaves).

Cover and let the dough rest 1 hour, in warm place.

Grease a tray with olive oil, put the dough on it and cover with a clean dish towel.

Preheat oven at 400F.

Let dough rise for about 45-60 minutes.

Wet the dough with your hand (use just a little water) and dust it with flour. Use a sharp knife to cut 3 diagonal slits in the dough (or make a cut lenghtwise).

Bake for 1 hour or until the loaf is beautifully browned. Let the bread cool on a rack for before slicing.

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