This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread. This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.
We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread. Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…
Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day
– What is tangzhong or water roux method?
This method was originally developed in Japan and now days is very popular in Asian bakery. The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.
– Why using tangzhong method in baking will keep your bread fresh?
The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.
– Can I use tangzhong in all my bread recipes?
Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.
Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!
The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.
Water roux or tangzhong
- 50g bread flour
- 250 ml water
Flaxseed Meal dough
- 450 g bread flour
- 50 g whole wheat flour
- 50 g flaxseed meal
- 70 g sugar
- 7 g salt
- 7 g yeast
- 7 g vital gluten
- 30 g dry nonfat milk
- 100 ml water
- 70 g Earth Balance or butter (room temperature)
Water roux or Tangzhong
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (149 F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here for more detail.
Flaxseed meal dough
Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter. Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.
Increase the speed to number 2 and continue to mix for 5 minutes.
Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.
Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.
Once the dough reaches the windowpane stage, place it into a medium to large bowl. Cover and let it proof until the size triple from the original size.
Now it is time to shape the dough…
Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.
Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.
Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.
Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.
Store the bread in an airtight container.
– More Asian inspired bread recipes? Please check these out…
Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.