Whole Wheat Flax Bread

I'm trying to add more flax to my diet for its anti-inflammation property. My latest annual blood test showed that I have higher inflammation in my body than normal. It must be all those knee and rotator cuff injuries. This Whole Wheat Flax Breadrecipe from KingArthurFlour.com is perfect.

This bread taste healthy. But not in a bad way. It's substantial but not too dense. It's soft and nutty and a tiny bit sweet - perfect for toasts and sandwiches.



I substituted a few items in the recipe and converted it into weight. If you haven't got yourself a scale, get one this weekend. Just for the dishes that you don't have to clean from one baking, it is already worth its price.



Ingredients

• 10 oz. warm water


• 1 oz. Agave nectar


• 1 3/8 oz. ground flax seeds


• 10 oz. traditional whole wheat flour


• 4 1/4 oz. bread flour


• 1 1/2 teaspoons salt


• 1 teaspoon instant yeast

Directions

1. Mix all the ingredients together in a bowl. After everything is combined, turn onto floured counter top and knead until you get smooth dough. It took me almost 10 minutes but I'm a slow kneader. I didn't have to add any more flour or water but you might need to depending on the condition of your kitchen.


2. Ball the dough up, place in a bowl, cover with plastic wrap and let rise until double in bulk (just a little over 1 hour.)


3. Gently deflate the dough, and form into loaf by stretching the dough surface. Let rise a again in a greased loaf pan, covered with plastic wrap until the dough rise above the pan (another hour.)


4. 30 minutes before the dough is ready, preheat the oven to 350 degrees. Bake for 40 minutes. Let cool in the pan for a few minutes before turning the bread out into a cooling rack. Let cool for at least an hour before slicing.