Wheat + Flax

It’s got a firmer crumb and more flavor than what you would buy at the store. It doesn’t have corn syrup and other gunk in it. Flax makes it tasty. 

Yield: One loaf, about 12-14 slices 

Total Time: 2-3 hours

  • 10 minutes mixing 
  • 2 hours fermenting
  • 1-2 hours rising
  • 20 minutes shaping and proofing
  • 20 minutes boiling
  • 20 minutes baking 

Cooking temp and time: 375 degrees F for 25 minutes 

Tools: 

  • Stand mixer 
  • Baking stone
  • Baking sheet
  • Bread pan
  • Scale 

Ingredients: 

  • 800 grams bread flour
  • 6 grams instant yeast (2 teaspoons)
  • 20 grams malt barley syrup
  • 14 grams salt
  •  510 grams warm water (63%)

Make It

  1. Combine flour, sugar, syrup, and yeast in a mixing bowl.
  2. Add salt and combine.
  3. Turn mixer to medium setting and gradually add water. 
  4. Knead for 7-9 minutes, or 12 minutes by hand.
  6. Put it in a covered container and let it double in volume (about 2 hours).