Flax and wheat bread, No oil or dairy or eggs

Flax seeds are the protein ingredient of this bread. They are also a rich source of plant-based omega-3 fatty acid called alpha-linolenic acid (ALA). So for a vegetarian, a tablespoon of ground flaxseeds daily provide the required amounts of omega-3's. This wheat bread recipe is quite uncomplicated. The long preparation time is mostly for the proofing of the bread, when you rest the dough so that it doubles in size. Go ahead and give a go in baking :-)

 

 The ingredients of the bread...

Wheat flour - 3 and 1/4 cups

Flax seed - 2 Tbsp

Yeast - 3/4 Tbsp

Date sugar - 3/4 tsp

Salt - 1/2 tsp

Water, warm - 1 and 1/2 cups

 

 

The modus operandi...

Grind the flax seeds into a powder. Mix it with the wheat flour.

In a separate bowl. add yeast, date sugar and 1/4 cup water. 

 

 

 

 

 

Set aside for 10 minutes for the yeast to activate. You will notice bubbles forming on the water surface.

 

 

 

 

Add the yeast melange and the rest of the lukewarm water into the flour mixture. Combine with a spatula. When the flour has blended well with the water, use your hands to knead and make a ball of dough. Cover the bowl with a kitchen towel and keep aside for 3 hours.

The dough will double in size. Punch it down lightly with your knuckles. 

 

 

 

 

 

Stretch and knead into a smooth round ball of dough. Place on a baking tray lined with baking sheet. Score the dough with a sharp knife.

 

 

 

 

 

 Cover with kitchen towel and let it rest for another 15 minutes.

 

 

 

 

Preheat oven to 180C. Bake for 35 minutes. Allow to cool and relish the warm bread with your favorite spread. Ours was hummus :-)