Ingredients: (Makes 5 - 6 loaves)
Bake at 325 degrees F for 35 minutes.
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Jump to Bread making hints in the whole wheat
recipe page
Start yeast by putting a tablespoon of
honey or sugar in 1/2 cup of luke warm water, stir to dissolve the honey
or sugar, then add the yeast and set it aside to let it grow.
Put the cup of flax in a blender with four cups of warm
water, the rest of the sugar/honey, and the salt and blend 3 minutes on the
highest speed. Note: The temperature of the water, the sugar/honey and salt
help the flax from getting so thick. It will blend up nicely and pour right
out if you do it this way.
Pour the flax mixture, and the other cup of water
into the mixer, or mixing bowl. Add 7 cups of flour. Mix for 1 minute.
Add the yeast mixture and mix two more minutes. Add 3 more cups of flour
and mix well. Now, knead by hand or mix with a bread mixer on slow speed
for 10 minutes. Then add about 1-3 cups of flour slowly until the dough pulls
away from the sides of the mixer bowl. See the
photo on the whole wheat recipe page if you are unfamiliar with this.
(You can click on the 'back' button of your browser to get back to this place.)
If doing it by hand, continue kneading and adding flour until it has an elastic
feel and is not overly sticky. (Don't add too much flour or the bread will
be too heavy.) It is important to knead it to bring out the gluten in the
flour. Just stirring it until
it is blended is not nearly enough. The amount of gluten in the flour varies
and this is why the amount of flour for each recipe also changes. It takes
some practice to get used to the feel. You can't knead it too much.
Set the dough aside and let it rise until it has about
doubled in bulk. Punch it down, then let it rest 10 minutes. Divide the dough
into 5 - 6 sections and knead and shape each piece into a loaf and then put
it into greased 5" by 9" bread pans. (Six loaves will not fit into our oven
at one time, but five loaves will.) If using smaller pans, make more loaves.
Again let it rise. The loaves should increase in size 3 to 4 times. Bake
at 325 degrees F. for 35 minutes. After it comes out of the oven, immediately
take it out of the cooking pans, place the loaves on cooling racks, and coat
the top with butter or margarine.
Home Page: http://waltonfeed.com/
Much of the information for the EFA pages was taken from Fats that Heal Fats that Kill by Udo Erasmus, Published by Alive Books, Burnaby, BC, Canada 1-800-661-0303
All contents copyright (C) 1995, Al Durtschi. All rights reserved.
Revised: 5 June 96
