Susan's Homemade Flaxseed Bread
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
- Yield: Makes 1 loaf
Source: The Martha Stewart Show, October Fall 2008
- 2 1/2 cups warm water
- 1 teaspoon turbinado sugar
- 2 (1 ounce) packets rapid-rise yeast
- 3 cups whole-wheat flour, preferably organic
- 3 cups spelt flour, preferably organic
- 1 cup oat bran
- 1 cup ground flaxseed
- 1 cup walnuts
- 1 tablespoon coarse sea salt
- 3 tablespoons extra-virgin olive oil, plus more for bowl
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons cornmeal
In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.
Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.
Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.
Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.
Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.