Chef

Administrator
Staff member
2 Tbsp yeast 25 mL
11⁄4 cup water 300 mL
1 tsp granulated sugar 5 mL
1 cup buttermilk 250 mL
2 Tbsp canola oil 25 mL
1⁄4 cup molasses 50 mL
1⁄4 cup maple syrup 50 mL
2 tsp salt 10 mL
1 cup flax meal 250 mL
3 cups whole wheat flour 750 mL
3 cups all-purpose flour 750 mL

1. Sprinkle yeast over warm water and sugar and let stand in a warm place for 10 minutes or until yeast is dissolved. When dissolved stir in buttermilk, canola oil, molasses, maple syrup, salt and flax meal.

2. Add whole wheat flour and 2 cups (500 mL) of all-purpose flour to form a sticky dough. Knead for 8 - 10 minutes while working in the remaining 1 cup (250 mL) all-purpose flour. Put in oiled bowl, turn to oil top and let rise until double in bulk. Punch down, divide into 2 and either shape into round loaves on baking sheets or put in two 5 x 9 inch (13 x 23 cm) loaf pans. Let rise again.

3. Bake at 375°- 400°F (190°- 200°C) for 30 minutes. Mix a mixture of 1 Tbsp (15 mL) melted margarine and 1 Tbsp (15 mL) maple syrup and brush baked loaves. Dust with corn meal. Yummy!
 
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