Whole Wheat Flaxseed Bread

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!

Ingredients for 2 gigantic (or 3 9x5 in.) loaves:

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) .

  1. 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.
  2. Beat the egg in a smaller bowl with a whisk.
  3. Melt the butter and add to the egg while stirring.
  4. Add the salt and pour the egg mixture into the yeast suspension.
  5. Stir in the rest of the water and the syrup.
  6. Add both flours at ounce and work the liquid ingredients into the flour using both hands.
  7. Knead the sticky mass for 10-15 mns to obtain an elastic and smooth dough.
  8. Add the flax seed and knead for another 5 mns to incorporate the seeds into the dough.
  9. 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.
  10. Once the dough has doubled in size, punch it with your fist. (Your fist should leave an imprint in the dough).
  11. 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.
  12. Preheat the oven to 350 F.
  13. Transfer the loaves onto baking sheets. Bake for 45 mns, until the crust is golden brown and the bottom sounds hollow when tapped.
  14. Allow to cool on a rack and store in an plastic bag to preserve.

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