#vegan #breakfast Delicious, soft bread. Great for breakfast, if, for example, you make sandwiches with butter or with avocado and herbs.
Ingredients: Whole wheat flour, flax seeds (flaxseed flour is fine), warm water, dried yeast, sugar, salt, vegetable oil (refined)
Cooking method:
Activate the yeast: Pour all the water into a large and wide bowl. It should be warm (about 38-40°C). Pour sugar, dissolve it in water, stirring with a whisk. Add yeast and mix. Cover the container with a towel and leave for about 10 minutes until a “cap” forms and the mass becomes frothy.
Grind flax seeds in a coffee grinder into flour, or you can use ready-made purchased flaxseed flour (I ground the seeds).
When the yeast is activated, add salt and mix. Gradually sift the whole grain flour, first mixing with a whisk, then with a spoon. First, add 200 g of whole grain flour in parts, stirring. Then pour in the oil and mix. Then add all the flaxseed flour (ground seeds), mix again. I use Uvelka Whole Wheat Whole Wheat Flour.
At this stage, you can mix some additives (for example, seeds) into the dough. I don't have any additives. Then continue to add flour and knead the dough with your hands. It took me about 380g of whole wheat flour. The dough should be almost non-sticky to your hands (just a little sticky).
Put the dough into the same bowl where it was kneaded. Leave to rise in a warm place for 1 hour (I have it near the battery). It should roughly double in size.
Then the dough needs to be kneaded a little and put either in a baking dish or on a silicone mat for 30 minutes to make the dough rise. I left it for 40 min. If your mold is not silicone, lightly grease it with vegetable oil. I baked in silicone, without greasing. Photo of the risen dough:
Bake in a preheated oven at 200°C for 30-35 minutes. I left the finished bread to cool in the form for about 30 minutes. Then she pulled it out of the mold onto the wire rack, covering it with a towel. So his crust did not dry out, but remained soft. The bread itself is very soft.