Multigrain Loaf with Flaxseeds
- Total Time
The back-to-the-land movement of the late sixties and seventies got us all baking our own bread — the more grains, the better.
water1 ¼ cup(s), hot (120ºF–130ºF)
flaxseed oil4 Tbsp
spelt flour1 cup(s)
whole wheat flour1 cup(s)
all-purpose flour1 cup(s), unbleached
yeast¼ oz, envelope, quick-rise variety
table salt1 tsp
uncooked unenriched white cornmeal½ Tbsp
egg(s)1 large, lightly beaten
- Stir together the water, honey, and 2 tablespoons of the flaxseed in a measuring cup.
- Combine the spelt flour, whole-wheat flour, all-purpose flour; yeast, and salt in a food processor. With the machine running, pour the water-honey mixture through the feed tube; pulse until the dough forms a smooth ball, about 1 minute.
- Spray a large bowl with nonstick spray; put the dough in the bowl. Cover lightly with plastic wrap, and let the dough rise in a warm spot until doubled in size, about 30–40 minutes.
- Punch down the dough. Kneading lightly, form the dough into a loaf. Spray a 5 x 9-inch loaf pan with nonstick spray; sprinkle the bottom and sides with the cornmeal. Place dough in the pan; Cover and let rise in a warm spot until doubled in size, 30 minutes.
- Preheat the oven to 400ºF. Gently brush the top of the loaf with the egg; sprinkle with the remaining 2 tablespoons flaxseed. Bake the bread until deep golden, 18–20 minutes. Cover the top loosely with a sheet of foil; bake 15–17 minutes more, or until an instant-read thermometer inserted into the center registers 210ºF. Loosen the sides of the bread with a knife, and unmold the bread onto a rack to cool. Yields 3⁄4-inch slice per serving.