Flax Seed Boule

This recipe uses Midtown Mix Bread Mix Two, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer fitted with dough paddle (not hook)

• 8” Oven safe skillet or pie pan

• Parchment paper

Ingredients:

• 1 3/4 cup warm water (110°F)

• 2 eggs

• 3 oz ground flaxseed (grinding whole flax seeds will optimize the nutrient profile, but no need to be a hero, you can buy it pre-ground!)

Preparation:

This dough will need a 2 hour rising step before baking at 350°F

Step 1:

Whisk together water and eggs

Step 2:

Add Midtown Mix Bread Mix Two and ground flax seeds to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.

Step 3:

Shape dough into a ball with wet hands and place on a piece of oiled parchment and place into 8” skillet or pie pan. Slice a 3-4” long “X” into the top of the dough with a sharp knife, sprinkle with a few teaspoons of water, cover lightly with a clean towel and leave to rise for about 2 hours.

Step 4:

In last 20 minutes of rising, preheat oven to 400°F, the temp will be turned down to 350°F once bread goes into the oven.

Step 5:

Sprinkle water on top of risen loaf before baking setting oven down to 350°F and baking around 1.5 hours, rotating loaf after 45 minutes. Bread will brown well before the time is up, but keep baking. Let cool for 10 minutes in pan, then on a baking rack for 2 hours before slicing.

Tips and Ideas:

Slice only when ready to eat, one slice at a time to keep bread moist and soft. tastes even better toasted and served with butter and salt or slices of cheese

Bread can be stored at room temperature for up to 3 days if well wrapped to contain moisture.