Since I make our bread I can cook anything we like and for our daily bread we prefer this one to anything we have tasted. This is not a low calorie bread but low calorie breads are also low in nutritional content. A good quality flour has high protein content and protein means calories.
Speaking of good quality flour, A friend gave me some King Arthur flour as a holiday gift a few years ago. I found that it produces consistent, top quality results, especially for recipes where it matters like in breads and pastries.
This recipe works well in a bread machine. Just add the ingredients in exactly the order shown below. Set the bread machine for wheat cycle, 2 lb loaf, light color.
- 2 TBSP Flax Seeds
- 2 TSP Sea Salt
- 3 TBSP Olive Oil
- 1 TBSP Unsulphured Molasses
Note that I alternate between oil and molasses. The well oiled spoon lets the sticky sweeteners slide right off rather than sticking to the spoon. Don't skimp or be too generous with the molasses or the bread will rise too fast or too slow.
- ½ Cup Traditional Whole Wheat Flour
- ½ Cup rye Flour
- 1 Cup White Bread Flour
- 14 oz water (temp should be 80ºf) Note -- the other side of your measuring cups is probably marked in oz
- 2 Cups White Whole Wheat Flour (see note here)
- Add last: 1 package active dry yeast (2¼ TSP)
Mix all these ingredients kneading until the dough is smooth and elastic.
Place in an oiled or buttered bowl and roll until the top is greased. Let rest covered until double in size.
Prepare a baking sheet by coating the surface with olive oil and then sprinkle with coarse or flour.
Punch down dough. If you wish to make smaller loafs divide the bread now. For buns divide into parts.about 80 grams each. Shape each part into a round loaf. Place on prepared baking sheet. Cover and let rise until double in size.
Bake at 280 degrees for 50 minutes. Remove from baking sheet. Optionally, brush entire tops with olive oil.
If you wish to leave out the seeds altogether you will need to add in flour to compensate. Add 1 TBSP at a time until the dough is sticky but not gooey.
See these Special Notes on Measuring