I made this bread when I first found fresh yeast at the local supermarket, and I have used this recipe several times since. The loaves always turn out light and fluffy, perfect for breakfast, lunch or even for snacks!
17 grams (3/5 ounces) fresh yeast (or 2 ¼ teaspoons active dry yeast)
2 ¾ cups warm water
1 large egg
¼ cup butter
1 ½ teaspoon salt
¼ to ½ cup corn syrup or sugar
4 cups whole wheat flour
4 cups all-purpose or white bread flour
½ to 1 cup flax seed (sunflower and poppy seeds give extra crunch and meat to the loaves) .
- Pour ¼ cup of warm water into a large bowl and crumble the fresh yeast into it. Let stand for 5 mns until the yeast is completely dissolved.
- Beat the egg in a smaller bowl with a whisk.
- Melt the butter and add to the egg while stirring.
- Add the salt and pour the egg mixture into the yeast suspension.
- Stir in the rest of the water and the syrup.
- Add both flours at ounce and work the liquid ingredients into the flour using both hands.
- Knead the sticky mass for 10-15 mns to obtain an elastic and smooth dough.
- Add the flax seed and knead for another 5 mns to incorporate the seeds into the dough.
- Shape the dough into a ball and transfer it into a floured bowl. Cover the bowl with a tea towel and place it in a warm location, allowing the yeast to develop for 1 hr.
- Once the dough has doubled in size, punch it with your fist. (Your fist should leave an imprint in the dough).
- Divide and shape the dough into 2 or 3 loaves, knead for 5 mns and let the loaves double in size again for 1 hr.
- Preheat the oven to 350 F.
- Transfer the loaves onto baking sheets. Bake for 45 mns, until the crust is golden brown and the bottom sounds hollow when tapped.
- Allow to cool on a rack and store in an plastic bag to preserve.