Monday, February 15, 2016

Flax Flake Rye Bread

When I bake bread around here, it's got to have heft to it. My mom and I (and now, even my formerly-wonder bread sister) are 100% on the "whole grain" train when it comes to our toast and bagels, loving their dark, rich flavours against a whole range of toppers. Hearty loaves are the perfect vessels for inclusions too, their variations in texture and flavour almost "lightening" a loaf made with a denser flour like rye or barley. When I got my gift box from Nature's Path at the same time the need for a new loaf arose (we finally made it through holiday / birthday leftovers!) I couldn't wait to see what I could use this time.

What evolved over several hours was a slightly sweet, dark rye-wheat dough that I packed with hearty Flax Plus® Multibran Flakes (well, those that I didn't eat right out of the bag) and Gluten Free Fruit & Nut Granola. A touch of traditional caraway and my "cheat" four sourdough (cider vinegar) added to the "hearty rye" flavour without overshadowing the molasses and dark agave I used. This bread was, oddly enough, better tasting on the second or third day than freshly cooled, but truly any which way it was a fantastic start or supplement to the day!

Flax Flake Rye Bread

Don't forget to enter the #OnMyPath Giveaway! You can win an awesome prize pack of Nature's Path goodies or even ORGANIC GRANOLA FOR A YEAR!

Flax Flake Rye Bread
Makes 1 round loaf, 16 slices
1 ½ cups dark rye flour
2 cups whole wheat bread flour
2 cups Nature’s Path© Flax Plus® Multibran Flakes
1 tbsp instant yeast
½ tbsp caraway seed
½ tsp cinnamon
1 tsp salt
1 ½ cups water
2 tbsp cider vinegar
2 tbsp fancy molasses
1 tsp raw agave nectar
3 tbsp canola oil
1 tbsp cocoa powder
½ cup Nature’s Path© Gluten Free Fruit & Nut Granola 
  1. Mix flours, flake cereal, yeast, caraway, cinnamon, and salt in the bowl of a stand mixer fitted with the dough hook (or a large bowl).
  2. Combine water, vinegar, molasses, honey, oil and cocoa and heat on the stovetop or in the microwave until warm to touch but not boiling hot.
  3. Add water mixture to flour mixture.
  4. Knead (or mix with a *very* sturdy spoon) until mixture forms a stiff dough.
  5. If mixing by hand, turn out onto a floured board and knead 10 minutes. If using a mixer, continue kneading for 8-9 minutes, or until mostly smooth and elastic.
  6. Knead in the granola.
  7. Place in a greased bowl, cover and let rise 1 ½ hours.
  8. Punch down dough and shape into a ball.
  9. Place in a round 8” cake pan, cover and let rise 1 hour or until doubled.
  10. Preheat oven to 375°F.
  11. Bake 55 minutes.
  12. Remove from pan immediately and cool on a rack.
Amount Per Serving
Calories: 156.8
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 24.3 mg
Total Carbs: 27.9 g
Dietary Fiber: 5.7 g
Protein: 4.8 g

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