-
1
Place the yeast, water, honey, salt, oil, cereal, and flaxseeds in a dishpan or large bowl and stir with a wooden spoon.
-
2
Add the white flour, and beat with the spoon until well blended.
-
3
Add 3 cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears.
-
4
If it is too wet to pick up, add more flour.
-
5
As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
-
6
Knead for 10 minutes, or until the dough comes away from the sides of the bowl and your hands easily.
-
7
(It will feel solid and somewhat less elastic than dough made from lighter bread mixtures.)
-
8
Shape into a ball.
-
9
Spread a little oil on the bottom and sides of the bowl.
-
10
Add the ball of dough, then turn it over, oiled side up.
-
11
For this recipe, a slow rise is better than a quick one for good texture, so cover the bowl and set in a fairly cool spot for 40 to 60 minutes, or until the dough doubles in bulk.
-
12
Lightly sprinkle a large baking sheet with cornmeal and set aside.
-
13
Punch down the risen dough, knead for 2 minutes, and form into a ball.
-
14
Cut in half, then shape each half into a round loaf.
-
15
Place the rounds on the prepared baking sheet, leaving enough space between them to allow for expansion.
-
16
Let rise for 20 minutes.
-
17
Cut a 1/2-inch-deep cross on the top of each risen loaf.
-
18
Brush or spray the loaves with cold water, sprinkle the tops with flaxseeds, and place in a preheated 500F oven.
-
19
Spray the oven walls with cold water to create steam.
-
20
Reduce the oven temperature to 400F, and bake for 40 minutes, spraying the loaves and oven walls with cold water every 10 minutes.
-
21
The loaves are ready when they are very dark brown and hollow-sounding when rapped on the bottom with your knuckle.
-
22
Cool on a wire rack before serving.
