Whole Wheat Flax Bread

This recipe is very similar to Mom's & Katie's white artesian bread that they do in the pot, but I have altered it.

6 C Whole Wheat Flour
3 C Water
2 T Flax Seeds
1 1/2 T Salt
1 1/2 T Yeast

You may be able to do this one in your food processors, but I just do it in the kitchen aid. Put all of the ingredients listed above in bowl (in the order listed). Use dough hook attachment on a lower setting, and mix until all of the ingredients are barely incorporated with. (You may need to add a little flower, but the goal is minimal mixing).

Allow dough to raise till doubled in size. Flour hands and shape into a ball for the size of the loaf you want. (This easily will make about 2-3 loaves) Then slice the top of it with an x (other desired shape) about 1/2 inch deep.

Allow it to sit and rise for 40 minutes total, some prefer to do it on a floured pizza peal. After 20 minutes of raising, turn on oven to 450 with baking stone in oven. Below the baking stone, place a metal pan with 1 cup of water  in it. At this point sprinkle cornmeal on your baking stone (do not worry, it will not burn).

When loaf (s) has (have) risen for 40 minutes, place on cornmealed stone and allow to cook for 30-40 minutes. Allow to cool on rack, and serve once cooled.

*My new stone is a lighter color and requires a little more time then the darker old one I had*
* Typically the white dough can be stored for up to 14 days in the fridge in a non sealed plastic container, but I do not like to store this dough because it dries out*
*Many people have like this recipe because there is sugar or fats in it.*