Triple-flax Whole Wheat Bread Recipe

How to make it

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• Soak 1/2 cup flaxseeds in enough water to cover by two inches for at least 4 hours (or overnight).
• Grind the other 1/2 cup of flaxseeds in a spice grinder.
• Drain soaked flaxseeds; they'll be a little slimy ... just push through a sieve to get most of the water out, but it's okay if they're still wet.
• Add all ingredients (water though salt) in order listed (reserving 1T flaxseeds) into bowl of a a stand mixer, with kneading attachment. With instant yeast, there's no need to proof it first with water and honey.
• Add ground and soaked flaxseeds.
• Mix on low until dough comes together, forming a wet but smooth ball.
• Transfer dough to a well floured surface and knead for 7 to 10 minutes, adding more flour as necessary to work with it (this is a wet dough).
• Shape into a ball and place in oiled bowl (glass or stainless steel.
• Cover with tea towel or plastic wrap and let rise in a warm place till doubled in volume (1 - 1 1/2 hours).
• Punch down and divide into 3 (or two if you like larger loaves).
• Shape each into ball and place on parchment- or Siplat-lined baking sheet.
• Cover loosely with plastic wrap spritzed with nonstick spray.
• Let rise at least for 1 more hour or place in refrigerator overnight (did this once because I ran out of time ... really great results).
• Preheat oven to 400°F. Brush each loaf lightly with water, cut criss-cross hash marks on top of each loaf. Sprinkle with remaining 1T flaxseeds.
• Bake for 45 min. to 1 hour, till golden brown and sounds hollow when tapped.
• Let cool on a wire rack for at least 15 min. (if you can stand it) before slicing.