Let your stand mixer and the KitchenAid® Sifter + Scale attachment do all bread-baking work for you. Gather the ingredients, weigh them, sift them into the mixer, and, with the dough hook attached, you have this wholesome and aromatic dough kneaded in under 10 minutes. Shape the loaf, let it rise, and bake! You’ll smell the cinnamon and the nutty aromas from the flax meal while the loaf is baking, and then again when you toast some slices. Smear them with butter and jam, or make a PB&J for lunch.
Satisfy your sweet tooth with this easy-to-make recipe for Whole Wheat Flax Seed Bread.
1. Info for Whole Wheat Flax Seed Bread
- Cook Time: 2 hr 5 min
- Total Time: 2 hr 5 min
- Servings: 12
- Calories: 191.28 kcal
2. Ingredients for Whole Wheat Flax Seed Bread
- 2 tablespoons dark brown sugar (packed)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup flaxseed meal
- 1 3/4 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
- 1 1/4 cups water (tepid, about 105°F/40.5°C)
- Vegetable oil (for greasing pan)
- Flake sea salt (for topping)
- Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Sifter + Scale Attachment; (1) 8-in/20-cm by 4-in/10-cm loaf pan, preferably black baker’s steel; bench scraper; instant read thermometer, pastry brush
- Place the brown sugar in the bowl of your KitchenAid® Stand Mixer fitted with the dough hook. Attach the KitchenAid® Sifter + Scale Attachment to your mixer with the ingredient valve in the closed position. Weigh the flours (8.5 oz all-purpose flour, 4 oz whole wheat flour), flaxseed meal (1.75 oz), yeast (0.175 oz), salt (0.16 oz), and cinnamon (0.08 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Turn the mixer off.
- Whisk together the butter and water.
- With the mixer on low speed, slowly pour the water mixture into the dry ingredients. As the flour gets absorbed, turn the mixer to medium-low and knead the dough until it looks smooth and elastic, but still sticky, about 6 to 8 minutes.
- Meanwhile, brush the loaf pan generously with vegetable oil. Set aside.
- Turn the dough out onto a lightly floured work surface. (Use all-purpose flour for shaping the dough.) Using your hands, pat the dough out to a 10-in/25-cm square. Roll the dough up tightly, jellyroll style. Pinch the dough to seal the seam, tuck the ends under, and place the dough, seam side down, in the pan. Gently rub the top of the dough with vegetable oil. Loosely cover the pan with plastic wrap, cover with a clean dish towel, and set aside to ferment at room temperature until the dough has doubled in size, about 60 minutes. The dough should rise just above the top of the pan.
- While the dough is rising, position an oven rack in the center of the oven and preheat the oven to 375ºF/190ºC/gas 5.
- Sprinkle the top of the loaf with flake sea salt, pressing the salt ever so lightly in place. Bake until the loaf thumps when tapped with a finger, or an instant-read thermometer registers between 200ºF to 205ºF/93ºC to 96ºC when inserted into the center of the loaf, about 35 minutes. Turn the loaf out onto a wire rack to cool thoroughly before slicing.
- The bread will keep at room temperature in a tightly sealed plastic bag for 2 to 3 days.