The health food store that I go to each week sells fresh and delicious loaves of artisan breads. The Trail Bread is very popular and is their best seller. This bread comes in a round loaf packed with fiber and seeds. It is fragrant, dense, and very tasty. If you are at the store around lunch time, they normally have samples of this bread served with organic butter. Instead of buying a loaf, I decided to make my own this time round although I was very tempted. I took a closer look at the ingredients, purchased whatever I needed and came straight home to get started.
The bread called for flax seeds which I have not used in my breads thus far. Flax seeds are high in dietary fiber and omega-3 fatty acids. They are slightly larger than sesame seeds and have a smooth, shiny shell with a nutty flavor. They come in two basic varieties – brown and golden. I bought the golden flax seeds.
I have always used the bread machine for my breads, but since making the Gluten-Free Rice Bread using the electric beater, I thought it might be fun to knead my own bread this time. Besides, I wanted to use my huge mixing bowl which has been sitting idle in the basement. It is time to put it to good use.
This is my own version of the Trail Bread. It is a whole wheat loaf wthat is slightly sweet with a dense yet tender crumb. The flax seeds gave the bread lots of flavor. It is delicious warm with just butter or some jam.
- 3 cups (450g) whole wheat flour
- 2 tbsp quick rolled oats
- 2 tbsp oat bran
- 2 tbsp golden flax seeds
- 2 tbsp toasted pumpkin seeds
- 2 tbsp toasted sunflower seeds
- 1 tbsp toasted sesame seeds
- 1½ tsp salt
- 2 tsp dry yeast granules
- 3 tbsp (52g) butter, softened
- ¼ cup (60ml) honey
- 1 cup (240ml) water (about 110°F/43°C))
- ¼ tsp canola oil
Combine all dry ingredients including seeds and yeast in a large bowl. Add butter, honey, and water and knead until a soft and smooth dough forms, about 10 minutes.
Remove dough from bowl. Grease bowl with canola oil and return dough to bowl, gently rubbing it against the sides so that dough is lightly greased. Cover and allow dough to rise for about an hour.
Gently remove dough and shape into a round, plump ball. Place on a baking sheet, cover with oiled plastic wrap and let rise another 30 minutes.
Preheat oven to 400°F (200°C).
Slash the top of loaf with 4 cuts, rotate and repeat to make a criss-cross effect. Bake for 30 to 35 minutes.
Remove and cool on a wire rack.
Enjoy…..and have a wonderful day!