Suzanne's Flax Bread

There are so many different types of bread out there and this recipe is a sure-fire success. It's now a stand-by in my kitchen since it's so easily adaptable and convenient. The dough rises either overnight or all day, making it perfect to fit into any schedule. I usually make the dough in the morning and bake it at night since by the time evening comes and the kids are asleep I'm ready to go to sleep myself. I used to do all this baking/cooking during Mister M's nap times, but now having two children, I find that I have to be willing to do everything while he's awake since otherwise I'd never get anything done. He's been fascinated by the mixer for a while (he has my old littler one to play with, unplugged of course), so now we do my baking together. It takes longer, but resolves the whining-child-at-my-feet issue I was having.

My sister came out to visit when I had the new baby and she loved this bread so I'm re-naming it for her.

Suzanne's Flax Bread
Makes 4 loaves

Ingredients:

4 c. warm water
1/2 tbsp. traditional yeast
2 c. milk (I use homo)
3 c. whole wheat flour
2 tbsp. honey
10-12 c. all purpose flour
2 tbsp. salt
2 tbsp. olive oil
1 c. ground flax seed

Directions:

Mix water and yeast. Stir to dissolve, then add milk. Stir in the whole wheat flour, it'll be quite lumpy, but don't worry about it. Add your honey and stir, then add about 4 cups of the all purpose flour and mix until it becomes a smooth batter.

Add the salt and oil, mixing after each addition. Add the flax seed and another 4-5 cups of flour. Knead, adding flour as necessary, until you have a smooth and elastic dough. I've done this both by hand and in my mixer, it works well either way.

Place in a large lightly oiled bowl to rise. During the summer I let it rise on top of my fridge, but in the frigid Canadian winter I put it in the oven and leave the oven light on for some warmth. Let rise overnight or 8-12 hours, whatever is most convenient.

Punch down dough. Turn out onto a floured surface and using a pastry scraper or a sharp knife cut the dough into four pieces. Working with one piece at a time, leaving the others covered with a towel, shape dough into a loaf and place it in your pan. Leave to rise 40 minutes.

Preheat oven to 400F. Bake loaves for 10 minutes, then turn down temperature to 375F without opening the door. Bake for 20 minutes, then rotate pans and bake for another 20 minutes. Loaves should sound hollow when tapped on the bottom.

Brush tops with margarine, but wait until mostly cooled to slice.

This makes great toast because it's nice and dense without being too heavy. No huge airpockets for your peanut butter to melt into. Sorry I don't have a photo, I'll take one next time!

ETA: Found a photo of the dough before I put it aside to rise.

After an extended absence I give you: Amazingness in a muffin tin!

Apologies for the extended absence. I do, however, have some great news to make up for it. I have a new baby!! That's right, I upgraded to the 6 qt KitchenAid mixer!! I am ridiculously excited about it. It arrived on my birthday of all days, though it hadn't been planned that way, and was the best gift to myself ever. Totally worth giving up the shoes I had promised to myself for my 30th birthday.

Hello beautiful.



Speaking of hello beautiful, I also gave birth to a baby. Another reason for the absence. I got to use my mixer to make a dense, moist carrot cake a few days after the birth and it was heavenly. Totally worth it. I'll have that recipe in a few days.

Today though I'm starting with an adaptation of Banana-Coconut Bread for Pam from the Home Baking cookbook (the original is also delicious!). I like to call it Amazingness in a Muffin Tin.

Ingredients:

4 medium over-ripe bananas
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. cloves
2 1/2 tbsp. cocoa
1/2 c. butter, softened
1/2 c. light brown sugar
1/2 c. white sugar
1/8 tsp. apple cider vinegar
1 1/2 tbsp. spiced rum
1/2 c. shredded unsweetened coconut
1/2 c. chocolate chips

Directions:

Preheat oven to 350F.

Puree the bananas. You should have about one and a half to two cups of puree. Set aside.

Sift the flour, baking soda, nutmeg, cloves, and cocoa. Set aside.

Cream the butter and sugar until light and fluffy. Add the vinegar and the rum and beat briefly. Add the banana and flour mixture alternately about 1 cup at a time, beginning with bananas. Beat until smooth after every addition. Stir in the coconut and the chocolate chips.

Spoon the batter generously into muffin tins. Bake for about 20-25 minutes or until set.

Makes 12-16 depending on how big you like your muffins.



You know the only thing that could really make this recipe better? Peanut butter. I'll have to figure out a way to incorporate peanut butter. Try it though, you won't regret it!