Whole Wheat Bread

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a stand mixer, combine flour, yeast, salt, olive oil, sugar and 1/2 cup water. Mix with the dough hook attachment on low speed for 8-10 mins, or until dough forms a ball and becomes elastic. Dough should be shiny and smooth.

3. 3

   Turn off mixer for 1 min. Add flaxseeds and wheat berries. Mix on low speed for 2 mins, or until combined.

4. 4

   Transfer dough to a large greased bowl and cover with plastic wrap. Let proof in a warm place for up to 1 hour, or until dough doubles in size.

5. 5

   After 1 hour, de-gas dough and remove from bowl. Shape into ball. Place uncooked loaf on a baking tray lined with parchment paper. Cover with a warm wet tea towel and let proof for another 30 mins.

6. 6

   Remove tea towel and and transfer to oven. Splash 1/2 cup water into the bottom of oven to make a little steam. This helps give the bread a final lift. Bake for 40 mins, or until the loaf sounds hollow when tapped on the bottom. Let cool then slice to serve.

No additional tips available.