I made up some Aussie Light Wheat Flaxseed Loaf for the Recipe Folder but I haven't got the Raisin Bread or the Aussie Flaxseed loaf into html format yet. The flaxseed in the light wheat bread works out terrific, it has a nutty taste and is nice and chewy. The crumb isn't as open as the other kinds of bread, and it takes a little longer to proof, I think the seeds inhibit enzymes somewhat like we were talking about for the malt and cornmeal. However the longer proof seems to bring out the flavor, so it is a good tradeoff. Here is a picture of a boule ready to put into it's basket:
Here is a loaf baked:
Here are all three loaves:
Here is a picture of the crumb:
Doesn't this bread look like Rye? It is a light wheat with mostly white bread flour and there is 1/2 cup of flaxseed in the recipe.
Filed under: Sourdough Baking |