Hearth White Wheat and Flax Bread
This is a loaf that you can bake on a pizza stone, if you have one, or on a sheet pan. The pizza stone is an ancient way to get a crisper crust and lighter texture, as it holds and gently transmits heat. To use the stone, just put it in the cold oven, then preheat. When the loaf is ready to go into the oven, slide it from the sheet pan onto the stone.
- 1 cup lukewarm water (see Tip)
- 3/4 cup unbleached flour
- 1 teaspoon yeast
- 1 tablespoon olive oil
- 1 3/4 cups white wheat flour or whole wheat flour
- 1 teaspoon salt
- 2 tablespoons flaxseed
- 1 egg white, whisked
- 2 teaspoons cool water
- In a large bowl or stand mixer, stir the yeast into the lukewarm water until it is dissolved, then stir in the unbleached flour and beat until smooth. Let stand for an hour, until the mixture is bubbly.
- Stir in the olive oil and add the white wheat flour and salt, stir until it is too thick to stir, then knead. When the mixture forms a dough , knead for another five minutes, then knead in the flax seeds. Cover and let rise for 45 minutes. Sprinkle flour on the counter and place the dough on it, flatten and tuck the edges of the dough into the center to make a round. On a rimless baking sheet, spread a couple of tablespoons of flax seeds and put the dough round on the flax. Cover lightly with a damp towel or plastic wrap. Let the dough rise until doubled in bulk, about 45 to 60 minutes. Preheat the oven to 425°F.
- Whisk the egg white and water and brush the top off the loaf. Slash the loaf about half an inch deep in a few places with a serrated knife. Bake the bread for 25-30 minutes, until the crust is golden brown and the loaf sounds hollow when you tap it with your thumb.
Cool the loaf for at least 10 minutes before slicing; the bread is soft inside and can smash easily if not cooled slightly. Serve with soups, salads, and in sandwiches. Store tightly wrapped at room temperature for up to a week.
Calories: 79, Fat: 2 g, Cholesterol: 18 mg, Sodium: 206 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Protein: 3 g