Flaxseed Loaf
This is my first post on The Fresh Loaf, so here we go! This is the Flaxseed Loaf from The Bread Bible.
The only thing I wasn't completely satisfied with was the shape of the finished loaf. The error is all mine since I need to practice shaping bread (I'm getting a little better) and I think I let it rise too high. At the end of the day, it is a pretty sturdy bread that you can slice thin for sandwiches and toast.
I used my kitchen scale to measure the ingredients rather than measuring them with cups.
Flaxseed Loaf from The Bread Bible
13 oz. all-purpose flour
5 oz. whole wheat flour
2.5 oz. pumpernickel flour
2 oz. flaxseed, coarsley ground
1 ¼ tsp. instant yeast
2 Tbsp. honey
14.6 oz. warm water
2 tsp. salt
In a bowl, whisk together the flours, flaxseed, and yeast. Form a well and pour in the honey. Mix on low speed with a dough hook while gradually adding the water. Mix until all the dry ingredients are moist and have come together to form a rough dough (takes about 1 minute). Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
Sprinkle the salt on the dough and then knead it for 7 minutes on medium speed.
Put the dough in a greased bowl, cover, and let it rise for about one hour, or until doubled.
Preheat the oven to 375 degrees.
Turn the dough out onto a lightly floured surface and shape it into a loaf.
Place the loaf into a greased loaf pan and allow it to rise until it is 1 inch above the rim of the pan (about one hour).
I can't seem to get the dough to the edges of the pan, and its a lot higher in the center...
Perhaps I let it rise too high before putting it in the oven?
Bake the loaf until golden brown, about 40 minutes. Once baked, turn the bread out onto a cooling rack and let cool completely before slicing.
Here's a photo of the finished loaf (its a little out of focus). You can see that it flares out on the left side, and the end of the loaf is kind of indented as well.
P.S.-Any advice on shaping would be greatly appreciated :-)!
Read about my adventures in baking (and cooking) at my blog [1].