This month our baking group is cooking up a healthy Flaxseed Loaf, which in my opinion makes a great everyday sandwich type bread. If you’re looking for a bread that incorporates whole grains, is rich in antioxidants as well as healthful Omega 3 fatty acids this bread may be just what you’re looking for. Here is an interesting tidbit from the World’s Healthiest Foods website:
Interestingly, bread enriched with ground flaxseed has also been shown to have a greater antioxidant capacity and a much lower glycemic index value (of approximately 51) than the same bread without the ground flaxseed addition. These research findings are great news for anyone who wants to include flaxseeds in baked dishes, in either whole or ground form.
This bread is one that I’ve made in the past – in fact I had notated some changes that I’d made to the recipe back in 2008. I pretty much stuck with those very minor changes this time around and will describe them for you below. One of the things that I loved about this bread is that it is relatively quick and easy to make, has a mellow flavor, and it bakes up with a really nice crust.
I can’t copy the recipe here, and it is not one that Rose has published anywhere other than the book, or if she has, I can’t find it. If you’re interested, however, see my “duh” moment below for a way to borrow the book if you want to try it out. I can assure you that you will learn so much about baking bread and enjoy so many of the recipes that you’ll not be disappointed if you buy the book. Whether you borrow or buy, this book is really helpful when it comes to baking bread.
The recipe calls for a combination of three flours – all-purpose, whole wheat, and pumpernickel. In many recipes which call for whole wheat flour, I substitute an equivalent amount of King Arthur’s White Whole Wheat flour. If you look back at prior posts, you’ll see that I have used this flour in a number of recipes – Irish Soda Bread, Everyday Whole-grain Bread, and Pumpkin, Oat, and Date Muffins are three examples I’ve written about on the blog. You’ll get all of the benefits of whole wheat, but with a milder taste and texture so you’re able to sneak it into baked goods if you’re looking to up the whole-grain content.
I really have to be careful about how much flour and other dry goods that I buy and keep on hand. If I overdo it and don’t use it up quickly enough I end up with a variety of pantry pests. Keeping my dry goods in the freezer isn’t an option due to space limitations. I’ve invested in a fairly large selection of airtight Oxo POP containers, use traps faithfully, and can still end up with problems. For that reason, I did not want to invest in a bag of pumpernickel flour which is a more coarsely ground flour than the rye we used in our December recipe, Levy’s Real Jewish Rye. Therefore I replaced the pumpernickel flour with the Arrowhead Mills rye I had on-hand which made for a lighter, but equally tasty bread.
By the way, the one change I did not make this time around, but it is an option is to add one ounce of wheat germ and increase the water by one ounce. The idea here was to further increase the whole grain content, but since I didn’t have any wheat germ on hand I skipped over that. If you happen to have some on hand, however, it is a good addition.
The required flaxseeds can be easily cracked or ground in a spice grinder (I have an old Cuisinart that is just large enough) or now I run them through my Vitamix using the Dry Grains Container. This container is great for making your own flour – think about the oat or chickpea flours, or superfine sugar that you can produce at home as you need it — saving your valuable time and preventing waste. The container is a pricey item (it has a special blade built into it) so you’ll want to shop around for the best price.
The remaining dough ingredients are pretty typical – yeast, water, honey, and salt. The honey provides a nice subtle sweetness and helps to enrich the color of the finished bread. I decided to experiment with a specialty pink salt that I picked up on a recent visit to Sur La Table. I must admit that I’m a neophyte when it comes to salt and didn’t have enough appreciation for this humble but essential ingredient. Although I know it is important to how our food tastes, I can’t say that I’ve ever done a taste test to compare different varieties, of which there are many. I read a very interesting article which includes an interview with Mark Bitterman, author of the book titled Salted: A Manifesto on the World’s Most Essential Mineral (a James Beard award winner by the way). I’m now intrigued and looking to get my hands on the book as I rethink my use of kosher salt and begin exploring other types of salt to use in my cooking.
If you’ve read and used enough of Rose’s yeast bread recipe’s you will be familiar with her basic techniques. The highlights for this recipe are a pretty rapid first rise – mine took less than an hour to double, followed by a beatdown and shaped second rise which also took less than an hour. I then popped it in the oven for 40 minutes at 375°.
On a closing note, I had a “duh” moment this weekend so I want to share that bit of learning with you. I finally realized that in addition to checking out physical books from my local library, I can also borrow e-books for free. Our Los Angeles library system (and many others as I understand it) enable you to borrow Kindle books which you can read on any Kindle-compatible device. If you don’t already have a copy of Rose’s book and want to take it for a free test drive, check to see if you can get it through your local library’s e-book lending service.
Are you finding ways to get more whole grains and healthful ingredients into your baked goods? How are you doing it, and how is it working for you?