This recipe makes a very dense and savory bread that is high in fiber. It is great for sandwiches and even toast with butter and jam.
2 cups flour
1/2 cup flax meal
1/2 cup whole wheat flour
1.5 tsp salt
2 tsp active dry yeast
12 oz beer
Mix all dry ingredients to make sure everything is incorporated. Then mix till the dough starts to stick to the bowl.
Proof overnight in glass bowl with plastic wrap. During the winter, you might want to proof it in the oven with the light on overnight so it will maintain a warm temperature.￼
Fold dough on floured board then proof again in greased towel-covered bread pan for 1 hour. Then an additional 30 minutes while oven preheats at 425F.
When the oven is ready, ￼spray top of dough with olive oil spray and sprinkle with finishing or coarse salt. Bake covered by placing a second matching loaf pan ￼with metal clips for 30 minutes then ten minutes more with the top off for a total of 40 minutes baking time.￼
Let cool on cooling rack for 60 minutes before slicing.