Flax Seed Bread Made with Whipping Cream

I bought a pint of whipping cream to make some frosting but never got to it. For weeks I used a few drops of it here and there. Sometimes in my coffee, sometimes in steel cut oats or my breakfast quinoa pudding. I needed to come up with new ways to use the pint and figured I would replace butter in this bread recipe with whipping cream and see what happens.



These pictures were taken in my kitchen with hardly enough light to see anything so they don't really do the bread justice. It came out very wonderfully soft with light texture and a nice crunch from flax seeds. It also rose very beautifully. Good thing I wrote down what I used. This is definitely a recipe to make over and over again (when there's cream in a house and you don't want to drink it all.)



Ingredients

• 5 oz. hot water


• 2 oz. flax seeds


• 7 oz whole wheat flour


• 3 oz. bread flour


• 1 1/2 teaspoons salt


• 2 1/2 teaspoons instant yeast


• 2 oz Agave nectar


• 5 oz whipping cream

Directions

1. Soak flax seeds in hot water for about 10 minutes.


2. Mix whole wheat flour, bread flour, salt and yeast in a mixer bowl. Add Agave nectar, whipping cream and soaked flax seed.


3. With a hook attachment, run the mixer at low speed for 7 to 8 minutes until the dough pulls away from the bowl.


4. Ball up the dough, cover with plastic wrap and let rise for about an hour until it doubles.


5. Grease a loaf pan. Grease the same plastic wrap. Gently turn out the dough and stretch the surface while forming a loaf. Place in the pan, cover loosely with the greased plastic wrap and let rise for about 1 more hour or until the dough rise just above the pan.


6. About 15 minutes before the dough is ready, preheat the oven to 350 degrees. Bake for 45 minutes. After the first 30 minutes, check if the bread is brown enough. If it is, cover with foil to prevent over browning. When it's done baking, turn out from the pan onto a cooling rack and let cool for at least an hour before cutting.