Wednesday, 18 February 2015


Seasoned Brown Bread with Flaxseed


Bread Flour/Whole wheat flour/Plain Flour          -500 grms/4 cups
Fast Action Dried Yeast                                        -7 grm sachet
Honey                                                                     -2 tspoon
Salt                                                                         -2 tspoon
Olive Oil                                                                -3 tspoon
Ground Flaxseed                                                    -3 tblspoon
Water                                                                      -2 cups lukewarm
Plain flour                                                               -1/2 cup for dusting


Mix 1/8 cup water, honey and yeast in a small bowl/glass, give it a mix. keep it aside until frothy.

Now make a well in the middle of the flour, tip flax seeds, salt and oil to it.

Now put the yeast mix and rest of the water in the flour, start mixing it with the help of water to form the dough.

The dough will start to look very messy and wet.

Tip the dough on to the floured surface and start kneading the dough.

Using my hands it took me almost 20 minutes to make it a smooth not sticky dough like the picture.
When kneading the dough keep dusting the flour on surface and on your hand. once it starts to stick together not to surface, oil your hands and knead it well.

Now place the dough into an oiled bowl. the bowl should be deep enough to handle the rise of the flour.

Keep it in a warm place to let double in size. the time of this rise can vary depending on where you live.

My dough took almost 2 n half hours to get doubled in size.

Once its doubled in size, punch it down.

Tip it over to greased surface and knead again.

Now roll with a rolling pin. This time you can add any flavours in the bread if you want, as I added the italian spicy seasoning.

Now fold the bread from one side. Refer to the picture. Fold it till the other side of the rolled dough.

Now pinch the end of the rolled dough, Also pinch the sides of the and keep the pinched side down.
This will start to look like a thick roll.

Now grease your loaf pan and put the dough roll into it. Cover it with plastic wrap.

Give it some time to rise again. Mine took 45 minutes to get double again.

Pre-heat your oven to 200c.
Make some slash cuts on the risen dough and place it in the middle rack of the oven.

Keep a iron skillet or oven proof dish with some water in it at the lowest rack of the oven.
The steam from the water will give your bread a very nice soft and brown crust.
Keep checking on the bread, as the heat and time varies on the oven brands, mine took 30 minutes to get baked. make sure you do not open the oven door in between, check the bread from the glass window.

Once baked, let the bread cool completely, it takes 40-50 minute for a loaf to cool down. give it an hour to cool down.

Once totally cooled, slice the bread on the desired thickness.

Cover the sliced bread into a plastic wrap and keep it in the fridge.

Your seasoned brown bread is ready to use for sandwich, toast and bread pizza.

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