#1  
Old 03-10-2009, 06:35 PM
james's Avatar
Brick Oven Merchant
 
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Location: Pebble Beach, CA
Posts: 4,648
Default Flax Seed Whole Wheat

I completely forgot to do everything I had agreed the last time I made whole grain bread. I specifically did not:

1. Soak the grains overnight
2. Wrap the proofing bread in a plastic bag
3. Turn off convection

Darn. I did immediately wrap the loaf in linen the moment it came out of the oven, and I hydrated the dough more. Both of which helped. The crust was very crunchy, but not too, too much. The flax seeds have a nice flavor, and I used the fresh Ball Mill flour.

40% KA GP
40% whole wheat
20% whole rye
10% whole flax seeds
74% hydration (70% for the flours and 4% for the extra seeds).

I promise to follow steps 1-3 next time. :-)
James
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  #2  
Old 03-10-2009, 07:30 PM
egalecki's Avatar
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Default Re: Flax Seed Whole Wheat

The flax seeds will also be more digestible, and thus better for you, if you soak them overnight.

It still looks good, even though you didn't do all those things!
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Old 03-11-2009, 11:57 AM
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Default Re: Flax Seed Whole Wheat

James, did it pass the 'family' test - are they eating it???

Annie
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