📝 About This Recipe
This deeply nourishing loaf bridges the gap between a hearty health bread and a refined artisan bake, featuring a nutty complexity from both ground and whole flaxseeds. The addition of a touch of rye flour and dark honey creates a moist, tender crumb with a sophisticated earthy sweetness that develops beautifully over a slow ferment. Perfect for those who crave a bread that is as rich in omega-3 fatty acids as it is in rustic, old-world flavor.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm Water (between 105-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Dark Honey (or maple syrup for a vegan option)
Dry Ingredients
- 3 cups Bread Flour (plus extra for dusting)
- 1/2 cup Rye Flour (adds a deep, earthy base)
- 1/2 cup Ground Flaxseed Meal (golden or brown flax)
- 1/4 cup Whole Flaxseeds (toasted lightly in a dry pan)
- 1 1/2 teaspoons Sea Salt (fine grain)
Enrichment & Topping
- 2 tablespoons Extra Virgin Olive Oil (plus more for greasing the bowl)
- 1 Egg White (whisked with 1 tsp water for the wash)
- 1 tablespoon Whole Flaxseeds (for garnish)
- 1 tablespoon Rolled Oats (for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, honey, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, rye flour, flaxseed meal, toasted whole flaxseeds, and sea salt.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
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4
Mix on low speed until a shaggy dough forms. If the dough is too sticky, add more bread flour one tablespoon at a time until it clears the sides of the bowl.
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5
Increase speed to medium and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky to the touch.
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6
Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl, turning once to coat the surface with oil.
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7
Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape into a tight oval loaf (batard) or round boule.
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9
Place the shaped loaf on a parchment-lined baking sheet or into a greased 9x5 inch loaf pan. Cover loosely and let rise for another 45-60 minutes.
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10
Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven during preheating.
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11
Brush the top of the risen loaf gently with the egg white wash. Sprinkle the remaining flaxseeds and rolled oats over the top.
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12
Using a very sharp knife or a bread lame, score the top of the loaf with one long slash or three diagonal cuts about 1/2 inch deep.
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13
Bake for 40-45 minutes. The bread is done when the crust is deep golden brown and the internal temperature reaches 190-200°F.
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14
Transfer the bread to a wire rack immediately. Resist the urge to slice it for at least 1 hour; this allows the internal steam to finish setting the crumb structure.
💡 Chef's Tips
Always toast your whole flaxseeds briefly in a pan until they pop; this unlocks a much deeper, nutty aroma. If your kitchen is cold, let the dough rise inside an oven that is turned off with the light left on. Don't skip the rye flour; it provides the necessary acidity to balance the oils in the flaxseed. For an extra-crispy crust, toss a few ice cubes into a shallow pan on the bottom rack of the oven right after sliding the bread in. Store leftovers in a paper bag for 2 days or slice and freeze for the best texture later.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted cultured butter and a drizzle of wildflower honey. Toast slices and top with smashed avocado, red pepper flakes, and a poached egg for a gourmet breakfast. Pairs exceptionally well with a hearty lentil soup or a creamy roasted tomato bisque. Use as the base for a turkey and cranberry sandwich with sharp white cheddar. Enjoy a slice alongside a cup of Earl Grey tea for a nutritious afternoon snack.