10. Rapid Cool Rise Flaxseed Loaf

This is a recipe adapted from the mini instruction booklet I got when I bought the Kitchenaid stand mixer.
The booklet includes a few recipes adapted especially for stand mixer use, and really simplifies matters.
I changed some things, like the addition of whole flaxseeds, and the use of semi-whole wheat flour.
The original recipe makes two loaves, therefore I halved everything to make just one.

Ingredients:

3 cups semi-whole wheat flour
1/2 cup whole flaxseeds
1 Tbsp sugar
2 tsp salt
1 Tbsp yeast
2 Tbsp butter, softened
1 cup very warm water




Stand Mixer Booklet



Kneaded Dough, Before Rest



Rolled Dough



Cylinder Roll

In Pan, Before Cool Rise

In Pan, After Cool Rise

Method:

Put all ingredients except for the water in the bowl of the stand mixer.
Using the hook attachment, turn to low speed for 20 seconds, just to distribute the ingredients.
Gradually add the water , and knead for a total of 5 minutes.
The dough should be formed and come clean off the sides of the bowl.
Cover and let rest 20 minutes.
Turn the dough on a clean surface and roll into a large rectangle, just as wide as wide as the loaf tin it will be baked in.
Then roll the rectangle into a cylinder, lightly oil, and place into the loaf tin.
Cover and let rest in the refrigerator 2 to 12 hours.
When ready to bake, carefully uncover the dough, and let stand at room temperature 10 minutes.
Puncture and air bubbles that may have formed.
Bake in a preheated oven at 400°F for 35 to 40 minutes.
Remove from pan immediately, and cool on a wire rack.

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