Most bread goes straight to my waist, you girls know what I’m talking about! But this whole wheat focaccia bread is perfect for anyone watching their weight.
Total: 1hr 40 min
Prep: 10 min
Cook: 30 min
Yields: 4-6 servings
2 ½ cups warm water
2 teaspoons dry active yeast
2 tablespoons olive oil
1 tablespoon maple syrup
2 and1/3 cups whole wheat flour
1 cup white unbleached flour
1 teaspoon Himalayan pink salt
2 tablespoons ground flax seeds
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 tablespoon whole flax seeds
Place the water in a measuring cup. The water temperature should be around 110 degrees F. Add the yeast, olive oil and maple syrup and set it aside for 5 minutes to allow the yeast to activate.
In a separate bowl mix the whole-wheat flour, white flour, salt, ground flaxseed, sunflower seeds, pumpkin seeds, and whole flax seeds.
Add the wet mixture into the flour mixture and stir with a wooden spoon to form very sticky dough. Cover with kitchen towel and place in a warm place to rise for 1 hour. This dough does not require any kneading.
Preheat the oven to 375 degree F. After the dough has risen, dump the entire thing onto a baking sheet, lined with parchment paper. Bake for 30 minutes or until the top turns light golden color. Enjoy!