The "I-Am-Not-Pregnant" Bread
 
 
Author:
Recipe type: Bread
Serves: 1 loaf
Ingredients
  • 1¼ cups / 300 ml warm water (105-115F)
  • 2 teaspoons active dry yeast (one packet)
  • 1 tablespoon molasses (Heidi used honey but I thought I'll try with molasses)
  • 1 cup / 4.5 oz / 125 g unbleached all-purpose flour
  • 1¼ cup / 5 oz / 140 g whole wheat flour
  • ½ cup ground flaxseeds, mixed with 3 tbsp poppy seeds and 2 tbsp wheat germ (Heidi used oats but since I did not have any I decided a healthier spin)
  • 1½ teaspoons fine grain sea salt
  • 2 tablespoons butter, melted, for brushing
Instructions
  1. In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the molasses and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
  2. In the meantime, mix the flours, ground flax seeds, poppy seeds and wheat germ and salt in a large bowl. Add the wet mixture to the dry and stir very well.
  3. Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
  4. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I followed Heidi's tip to finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color.
  5. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan. Serve warm, slathered with butter (or not if you want to get rid of that N3B).
Recipe by The Novice Housewife at https://novicehousewife.com/2011/09/09/the-i-am-not-pregnant-bread/