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Akasha's Honey-Flaxseed Bread

Ingredients

1/3 cup warm (105˚ to 115˚F) water

2 packages (4½ teaspoons) active dry yeast

2 cups (1.05˚ to 115˚F) Silk® Soymilk Plain

3 tablespoons canola oil, plus more for greasing the bowl

2 tablespoons buckwheat or alfalfa honey

2 tablespoons molasses

2 teaspoons fine sea salt

3 cups whole-grain spelt flour

3 to 3½ cups white spelt flour

½ cup flaxseeds

Instructions

Put the warm water in a large bowl or in the bowl of a freestanding heavy-duty electric mixer fitted with the dough hook.  Sprinkle the yeast over the water.  Let stand for about 10 minutes, or until the yeast dissolves and foams. 

 

Stir in the Silk®, oil, honey molasses, and salt.  Add the whole-grain spelt flour and 3 cups of the white spelt flour, mixing well, adding additional flour if the dough is too sticky.  The dough should be moist but not sticky.  Knead by hand on a floured board for 10 minutes, or on low speed in the mixer, adding a bit more flour if needed, until the dough is smooth and elastic.  You can also knead the dough in a food processor fitted with the plastic blade.  Kneed in the flaxseeds. 

 

Form the dough into a ball and place it in an oiled bowl, turning once to cover with the oil.  Cover the bowl loosely with a clean towel or plastic wrap and place in a warm, draft-free place until doubled in size, about 1½ hours.

 

Grease two 8½ x 4½-inch (6-cup) loaf pans.  Punch the dough down, knead briefly, and form into two 8-in.-long loaves.  Place in the loaf pans seam side down.  Cover loosely with oiled plastic wrap and let rise in a warm place until doubled, about 1¼ hours.

 

Preheat the oven to 375˚F.  Bake for 40 to 45 minutes.  Turn out of the pans and let cool on racks.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association