- 1/3 cup ground flaxseed.
- 1 3/4 cups lukewarm water (I used a bit more, I replaced some flour with oats and they soak up more water).
- 1 tablespoon honey (PURE, natural honey, not processed sugary shit).
- 1 package active dry yeast, (2 1/4 teaspoons)
- 1 cups of all-purpose flour
- 1 1/2 teaspoons sea salt
- 2 1/4 cups whole-wheat flour
- Black and White Sesame Seeds )few tbsp)
- 1/2 cup Quick Oats
- 2 tbsp Wheat Germ
- Add the lukewarm water and tablespoon of honey to a bowl and stir until the honey is dissolved.
- Add the yeast (depends on how big of a batch you are making, if you are just using the amounts above 1pk, if you are making twice the recipe 2pks...etc.) You sprinkle the dry yeast into the water, and it comes alive – and once you add it to the sweet water, the yeast become active and feed on the sugars in the honey. You want to let the yeast hang out and munch away in the water until it starts to create bubbles (CO2), which takes anywhere from five to ten minutes.
- Once your yeast is ready, stir in one cup of all-purpose WHOLE WHEAT flour, the SEA salt, and the ground flax seed. With a wooden spoon, stir vigorously in one direction until the batter is smooth.
- In another bowl, put in the rest of the flour (so... 1 1/4 cups whole-wheat, 1 cup white), 1/2 cup of oats, 3-4 tbsp sesame seeds (black and white) and 2 tbsp of wheat germ. Slowly add in this mixture, a little at a time to keep the dough smooth and clump-free, until it becomes difficult to stir. Then stir a little more, because it becomes very difficult to stir early on, and you sort of have to push through that. If you have a Kitchen Aid with a dough hook, more power to you. Once most of the flour is incorporated, you should have a shaggy ball of sticky dough (whole wheat flour causes the mixture to be more sticky than a white bread mixture - so YES, it should be sticky).
- Place the dough in a large bowl oiled liberally with non-stick spray. Turn the dough to coat it well and cover with plastic wrap. Then stick the bowl somewhere warm and dry, and let rise until doubled in bulk, about 1 1/2 hours.
- Now, remove the plastic wrap and give the dough several hard punches to force the air out of captivity. Between all the kneading and punching, bread baking is really a good way to work out some stress! Anyhow, after you’re done with all your punching you’ll be left with a deflated disk.
- Roll the disk up into a log or 3 balls (depending on how you want your bread to look), and place it in an oiled loaf pan. Cover with saran wrap again, and let rise for about 45 minutes, or until the dough is peaking the top of the pan… We’re just about ready to bake, so any last finishing touches should go down now. I topped my loaf with some of the remaining ground flax seed and some whole oats with white and black sesame seeds. Come on, after all that hard work, you at least want it to look pretty! Press these down into the dough a bit so that they don’t just fall right off the top of your loaf when it’s done baking.
- Then, into a 400 degree oven this goes for 15 minutes. After 15 minutes, reduce the heat to 350 and continue to bake for another 20 to 25 minutes, or until the bread is golden and pulling away from the sides of the pan. Then remove from the pan onto a wire rack and allow to cool completely before slicing.
Okay....this is NOT bread for anyone who LOVES white bread with the buttery, white floury, eggy, sugary goodness....this is a VEGAN, high protein, high fiber bread with complex carbs. I made it for the first time and it is good...would be great as toast or as a lean protein sandwich with some spinach, white meat etc. It's different, will take an adjustment if you are not used to eating it...but it is SO much better for you. It is a little heavier and more dense then regular bread... I may add more wheat germ etc...try this the first time and make your own tweaks. I found a recipe online and changed it. So this is MY recipe. Please give me credit for it :)
