Home vegan Flax and Durum Wheat Bread with Pre-Ferment

Flax and Durum Wheat Bread with Pre-Ferment

by Mihl

I have had a bag of durum wheat kernels in my pantry for quite a while now. Durum wheat is used for pasta, but also in bread baking. It has a lot of protein but it’s gluten content isn’t that great. Therefore it’s not the best choice for breads. If a dough contains a lot of durum flour, it can easily be over-mixed and you will end up with a flat brick instead of a airy bread. This can be avoided by combining durum with regular wheat and by baking with a pre-ferment. Long fermentation times always strengthen the gluten strands and give the dough stability. If you don’t have durum flour on had, you can use whole wheat or other flours. I would still recommend to not skip the pre-ferment as it adds both strenght and flavour.

Flax and Durum Wheat Bread with Pre-Ferment

For the pre-ferment:
200 g (1 1/2 cups plus 2 1/2 tablespoons) all-purpose flour
200 ml (6 2/3 oz) water
1/8 teaspoon yeast

Combine all ingredients and stir until well combined. Cover and let rest at room temperature for 12 hours.

For the dough:
200 g (1 1/2 cups plus 2 1/2 tablespoons) all-purpose flour
100 g (3/4 cup plus 1 1/2 tablespoons) durum flour
100 ml (3 1/3 oz) water
1 1/2 teaspoons yeast
10 g (1 2/3 teaspoon) salt
80 g (1/2 cup) flax seeds

Combine all ingredients in a large bowl. Knead the dough for 6-10 minutes, until elastic and firm. Add more flour or water if necessary. Cover the bowl and let the dough rest until doubled in size, about 60 minutes.

Preheat oven to 250°C (480°F). Flour a banneton or grease a loaf pan. Transfer the dough to a lightly floured counter and knead for one minute, then shape and place in the prepared pan. Cover with a damp cloth. Let rise for 60 minutes, or until doubled in size.

If using a banneton: Carefully turn the loaf on a baking sheet with parchment paper. (It’s best to keep the sheet in the preheated oven and then turn the loaf directly onto the hot sheet. Slash the bread with a rasor blade or a very sharp knife.) Transfer to the oven immediately.)

If using a loaf pan: Place the loaf pan on a rack in the oven.

Bake for 10 minutes, the reduce the temperature to 200°C (400°F). Bake for 30 more minutes. Remove from pan and let cool completely.


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Tami (Vegan Appetite) November 3, 2012 - 17:35

Such beautiful bread!

vegintraining October 28, 2012 - 18:11

Wow. That is such a thing of beauty! I want a sammich now.

River (Wing It Vegan) October 21, 2012 - 20:17

What a gorgeous loaf of bread! So crusty! I have never used a banneton, but someday I will buy one.

Jojo October 20, 2012 - 21:26

Stunning as always Mihl. It looks like the loaf I always pick up from the health food store because I’m too lazy to make it myself!

celine October 20, 2012 - 08:25

Oh hello there you beautiful thing. This bread wouldn’t stand a chance here, it’d be gone within a hour of being baked. And I’d blame Chaz, even though he’d only get to eat one slice of it.

Andrea October 19, 2012 - 21:02

You make the most beautiful breads. I love the brown seeds against the golden crumb.

Maggie Muggins October 19, 2012 - 17:27

That is one beautiful loaf Mihl. I really wish I had a banneton, they leave those lines on the bread that just gives it that extra bit of rustic beauty.

Dawn (Vegan Fazool)d October 19, 2012 - 15:01

I love everything about this bread: the pre-ferment, the smart use of durum wheat, the flax seeds, I’m going to have to try it asap!

urbanvegan October 19, 2012 - 13:47

Just gorgeous. I feel comforted just looking at this. Now that I have a proofing tray, I’ll have to start bread-making again.

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