Ingredients
Equipment
Method
Step 1: Prepare the Gel and the Soaker
- First, create the Fiber-Boosting Gel. In a coffee grinder or small blender, grind 2 tablespoons of the flax seeds into a fine powder. In a small bowl, combine the ground flax, 2 tablespoons of whole psyllium husk, and ½ cup of the boiling water. Stir everything together well and set it aside to cool and form a thick gel.In a separate large bowl, combine the old fashioned oats, sunflower seeds, remaining whole flax seeds, poppy seeds, and brown sugar. Pour the remaining 1½ cups of boiling water over this mixture. Stir and let this 'soaker' cool for about 15 to 20 minutes, or until a thermometer reads between 105°F and 110°F.
Step 2: Activate Yeast and Combine Wet Ingredients
- Once the soaker has cooled to the correct temperature, sprinkle the active dry yeast over the top and let it sit for a few minutes to bloom. You should see it get a little foamy. Next, add the sourdough starter discard, salt, olive oil, and the prepared Fiber-Boosting Gel to the bowl. Stir everything together until well combined.
Step 3: Mix and Knead the Dough
- Add the all-purpose flour and 1½ cups of the whole wheat flour to the bowl. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for about 8 to 10 minutes, adding small amounts of the remaining whole wheat flour only if the dough is unmanageably sticky. The dough will be tacky, which is normal for a high-hydration bread. It should feel smooth and elastic when properly kneaded.
Step 4: First Rise
- Place the kneaded dough into a lightly oiled bowl, turning it once to coat the entire surface. Cover the bowl with a clean cloth or plastic wrap. Let the dough rise in a warm place for about 60 to 90 minutes, or until it has doubled in size.
Step 5: Shape and Second Rise
- Gently deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten one piece into a rectangle. Roll it up tightly into a log, tucking the ends under as you go. Place the loaf seam-side down into a greased 8.5x4.5 inch loaf pan. Repeat with the second piece of dough. Cover the pans and let the loaves rise again for another 30 to 45 minutes, or until they have risen to the edge of the pans.
Step 6: Bake the Bread
- About 20 minutes before baking, preheat your oven to 375°F. Place the loaf pans in the preheated oven and bake for 30 to 35 minutes. The bread is done when the tops are deeply browned and a loaf sounds hollow when you tap it on the bottom.
Step 7: Cool Completely
- Immediately remove the loaves from the pans and place them on a wire rack to cool completely. This step is critical. You must wait until the bread is fully cooled before slicing it. Slicing warm bread can result in a gummy, dense texture as the crumb has not yet set.
Nutrition
Notes
Use a digital thermometer (105-110°F) for yeast activation. Grease rising bowls well; roll loaves tightly for shape. Cool completely before slicing. Store in bread box 2-3 days, or freeze whole loaves up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.