67% Whole Wheat Flax bread
This is by far the best tasting whole wheat bread I have made so far. It is soft, tender, and very light. I soaked the ground flax and fresh ground Hard White Winter Wheat flour in the kefir and water in my recipe for 20 hours. I then added the rest of the ingredients and mixed them together, plus kneaded for 6 minutes in my mixer. This is the first test to the theory that soaking the freshly ground whole wheat flour for 12 to 24 hours makes it easier to digest. I have had problems in the past with large amounts of fresh ground wheat making my stomach hurt, and have come across a lot of info both for and against soaking the entire amount of fresh ground flour in the liquid of the recipe. I started with the soaking method, just to make sure that I don't upset my stomach by not soaking. I have eaten this bread since yesterday and haven't had any problems at all, so maybe there is something to this. Just have to see...
I formed it into a boule, it was slighty tacky and not sticky at all. Nice looking flecks of the flax meal, and a nutty smell.
Allowed the dough to ferment for 1 1/2 hours, till double. Then shaped and measured the dough into 2 two pound loaves, and 3 small rolls.
I then let it rise for 45 minutes for the rolls, which I cooked first.
I then put the loaves into the oven @ 380*'s for 30 minutes, and then tented it with foil for 15 minutes. I pulled from the oven these huge wonderful loaves.
The last whole wheat bread I made I also used 2 lbs of dough per loaf pan, and they were about 1/3 smaller than these. This is just amazing bread, great taste, and light and fluffy. Andy says it's the best whole wheat I have made so far.....