Flax and Sunflower BreadPrint Recipe
- 1 1/2 cups whole wheat flour
- 1 1/2 cups sprouted flour
- 1 cup lukewarm water
- 1 packet dry yeast
- 1 tsp honey ( or maple syrup for fodmap)
- 1/2 cup sunflower seeds
- 2 tbsp flaxseeds
Sprinkle packet of yeast into the cup of lukewarm water (make sure it's not too hot or you will kill the yeast!), add honey and stir
While yeast mixture sits for 10 minutes to become frothy, measure out the flour into a mixing bowl (if using a flour mix, give it a quickly stir)
Add yeast mixture to flour and knead by hand or in mixer fitted with dough hook for 3 min
Let dough sit for 60 min slightly covered in a dark warm place and it will double in size
Throw the seeds on top of the dough, punch it down and quickly knead to incorporate the seeds into the dough
Form the dough into a football shape and place on a baking sheet into cold oven
Immediately pre-heat the oven to 350 F and once pre-heated let bake for 30 min
Remove and enjoy!
This is best served warm, maybe straight out of the oven, or toasted! Top it with ricotta cheese, sliced tomatoes, fresh basil and cracked pepper for a nice savory snack or almond butter and jam!
Sunflower seeds are added for a bit of added protein and crunch, and flaxseeds for omega fatty acids. The base flour mixture that was used was 1/2 regular whole wheat flour and 1/2 spelt bread flour so you dont need to over knead it but it still has that nice airy feel that wheat gives you when combined with yeast. If following a fodmap or allergic to gluten, replace the wheat flour with your choice of gluten free flour or spelt flour and instead of forming a football shape, place it in a parchment paper lined bread loaf pan.