Whole Wheat Flax Bread

Yesterday afternoon’s run was warm enough for me to wear capris! :)

It is about time!!

After work yesterday, I did a quick 4-miler since I took a spin class in the morning.

Thankfully, my stomach cooperated for the most part and wasn’t too bloated. I didn’t want to go too far because I knew I would be doing a medium-long run 12 hours later.

This morning I ran a total of 9 miles:

3 mile warm-up

3 x 1600 meters (that’s 4 laps around the track and close to one mile—a mile is actually 1609 meters (that one’s for you Garrick! ;) ))

3 mile cool-down

It was a very enjoyable run. The sun was just starting to rise as I started at 5:45 a.m., and I was happy my legs were feeling good after a 60 minute spin class yesterday morning and 4 miles of running in the afternoon. I wore my compression socks last night, and I really think that helped!

My 1600 times definitely weren’t stellar (8:00, 7:52, 7:49), but I have to remember I haven’t done any speed work in 6 months!! Hopefully I can get to the track once a week from now on (that is if it doesn’t snow again, which could very well happen!).

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I am so glad running requires eating a lot of carbs because carbs are definitely my favorite food group!

It doesn’t get much better than hot, fresh, loaf of bread straight out of the oven!

I can’t remember the last time I purchased a loaf of bread from the grocery store. I did buy a couple loaves from Great Harvest but that was it. I know it takes extra time to make bread fromĀ  scratch, but I it is SO worth it—WAY cheaper and super delicious!

The last 3 or 4 loaves I’ve made, I’ve followed this recipe. Also, check out my tutorial forĀ  step-by-step instructions on how to make homemade bread! Don’t be intimidated; you can do it!

I’ve loved everything about that recipe but wanted to change things up a bit.

I have been eying Teri’s Whole Wheat Flax Bread recipe for quite some time, so it was finally time to give it a whirl.

This loaf used 100% whole wheat flour. I was a little skeptical about using all whole wheat flour because they often turn out heavy but that was definitely not the case!

Here’s how this recipe was different than the one I’ve used in the past:

- 100% whole wheat (vs. half all-purpose and half whole wheat)

I used whole wheat flour made by King Arthur Flour. I think this made a big difference, and Teri even said herself that she has tried an off-brand but prefers King Arthur.

- I did not knead this loaf by hand.

The recipe I had been using required me to knead the dough for 10-15 minutes. I don’t mind kneading the dough, but it is also nice to let the Kitchen Aid do the work every once in a while.

- When the dough was ready, it was tacky (a little sticky).

I’m not exactly sure how this affected the outcome of the loaf. Any thoughts??

- I used active dry yeast instead of instant yeast.

- Honey and molasses were used as sweeteners instead of honey and brown sugar.

The molasses also gives it the darker color.

Overall, it was a delicious loaf of bread.

Comparing the two recipes, each loaf did taste different, but I’m not sure which one I prefer. I did like that this loaf was made with 100% whole wheat flour though.

Maybe I will have to make both at the same time and do a taste-test. ;)

Question

What kind of bread do you prefer? A certain store-bought brand? A loaf from a bakery? Homemade bread?

25 Comments

  1. YUM! I’ve always wanted to try my hand at homemade bread but I am honestly a little scared of any recipe that requires active dry yeast…sad, I know. I usually buy bread from our local Great Harvest, but you’ve inspired me to make my own! I’ll have to try this recipe soon! Thanks!

  2. Rosiesays: Reply

    Again with more pictures of perfect homemade bread. I think you have too much confidence in people to create something that good!!! ;) Ok ok I promise I’ll try one of these days!

  3. Definitely homemade bread. You turned me on to Kath’s honey wheat loaf and I’ve been loving it. But this recipe looks good, too so I’ll have to try it out sometime.

    Happy Wednesday friend!

  4. I love homemade white bread, but I’m just not very good with whole wheat–the store stuff always comes out fluffier and more flavorful. I’ve been working on it, though. Adding vital wheat gluten seems to make it fluffier.

    I’m also looking forward to trying Peter Reinhardt’s whole wheat sandwich bread recipe.

  5. momsays: Reply

    I think you should make homemade bread and sell it!!

  6. It’s all about homemade bread! Your loaves are beautiful!

    Stickier or tacky dough simply means it has a higher moisture content – which would be why it wasn’t as heavy as you were expecting! From what I’ve read in bread baking books and from my own experiments with baking bread – wetter is better. It has more give in the dough to rise and keeps the bread moist and soft.

  7. Cinthiasays: Reply

    Michelle! I know what you mean about the capris. I ran in shorts and a tee-shirt for the first time down here in Seward today. It felt so good after all those darned winter layers. I love this time of year, with the light and the warmer temps.
    Cheers and happy running,
    P.S. If I send you a check will you send me a loaf of bread, hee, hee. It looks perfect.

  8. There are so many bread options here and I’ve never mastered kneading so I go for the locally-baked bread. My favorite one has walnuts and chunks of blue cheese. It is incredible!

    Do you have a favorite brand of capris? It’s about that time here too and I need to get some!

  9. Kristysays: Reply

    It looks sunny there!

  10. that bread looks delicious! I prefer homemade always- but since that usually never happens- I end up getting honey wheat or whole grain from Pepperidge Farms.

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