Healthy Kamut® Linen Seed Bread Recipe

Linen Seed Bread (Pane ai Semi di Lino)
Category: Breads
Serves: 6

Ingredients:

Instructions:

To create this delicious and hearty Linen Seed Bread, start by preparing the dough.

1. Prepare the base: In a large bowl, combine the Kamut® flour and active dry yeast, stirring them together to distribute the yeast evenly through the flour. This ancient grain flour brings a nutty, slightly sweet flavor, giving your bread a distinct character.

2. Add the water: Gradually pour in the water at room temperature. Begin mixing it slowly, allowing the flour to absorb the water and form a sticky dough. Be patient and continue to pour little by little to ensure even hydration.

3. Incorporate the olive oil: Once the water has been fully absorbed, add the extra virgin olive oil to the dough. This adds a lovely richness and helps to soften the texture of the bread.

4. Season and mix: Sprinkle in the fine salt, and use your hands or a spoon to blend all the ingredients thoroughly. Keep kneading until the dough starts to come together into a soft, cohesive ball.

5. Knead the dough: Transfer the dough onto a clean, floured surface. Knead it for a few minutes, folding and pressing the dough to develop its elasticity. You want the dough to become smooth and slightly elastic to the touch.

6. Add the linen seeds: Flatten the dough gently with your hands, creating a broad surface. Sprinkle the linen seeds evenly across the dough and press them lightly into the surface. Fold the dough over to seal the seeds inside.

7. Shape the dough: Begin rolling the dough tightly, ensuring the linen seeds are fully incorporated into the bread. Keep kneading until the dough becomes smooth and uniform.

8. Let it rise: Cover the dough with plastic wrap and place it in a warm, draft-free area (like an oven with the light on). Allow the dough to rise for about one hour, or until it has doubled in size. The warm environment will help activate the yeast, making the dough airy and light.

9. Shape the loaf: Once the dough has risen, gently take it out and form it into an oval shape with your hands. From the widest side, start rolling it up into a log shape, just like a traditional baguette. Ensure the ends are tucked in and the loaf is tightly shaped.

10. Second rise: Place the shaped loaf onto a baking sheet lined with parchment paper. Cover it lightly and allow it to rise for another hour, or until it has doubled in size. This second rise will ensure a soft and fluffy interior.

11. Bake the bread: Preheat your oven to 200°C (392°F) with the convection setting off. Once ready, bake the loaf for approximately 40 minutes, until the bread has developed a golden-brown crust. To give it a crisp, rustic finish, spritz the surface with a little water during the first 5 minutes of baking.

12. Cool and serve: Once the bread has finished baking, remove it from the oven and let it cool on a wire rack. Slice it once it has cooled completely for the best texture. Enjoy this warm, fragrant linen seed bread as a perfect accompaniment to any meal, or as a delicious snack on its own!

Nutritional Information (Approximate per serving):

This Linen Seed Bread is the perfect blend of flavor and nutrition, ideal for breakfast, lunch, or dinner. The combination of Kamut® flour and linen seeds gives the bread a distinct taste and texture that pairs beautifully with everything from savory spreads to fresh cheese. Whether you enjoy it fresh out of the oven or toasted, this bread is sure to become a household favorite.