The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


subfuscpersona's picture

Soak OR grind flax seed for bread?

November 14, 2011 - 6:31am -- subfuscpersona

When adding flax seed to bread, is it better to grind it into a meal (using an electric coffee mill) OR soak it in water?

Which method makes the flax seed nutrients more bioavailable? Which method better reduces the tendency of flax to interfere with gluten development?

I've spent countless hours searching the web with no definitive answer. Here's the gist of what I've found...

phxdog's picture

Roasting Grain before milling?

June 21, 2008 - 12:05pm -- phxdog

Anyone try roasting wheat before grinding it? I saw an episode of "Good Eats" on Food Network where Alton Brown (Host) recommended roasting wheat berries in a heavy pan before soaking and using them in cereals. The idea was that the heat changed some of the simple sugars into more complex (flavorful) compounds.

I wonder if this would effect grinding, gluten development, rise (not as much sugar for the yeast), etc.? I found a few discussions on roasted flour here, but not roasted whole grains.

Phxdog (Scott)

saxlady's picture

Using a Champion Juicer to grind Poppy Seed?

November 17, 2007 - 8:05pm -- saxlady

It's a family tradition of ours at Christmas to make poppy seed cake - kind of like a sweet bread dough with poppy seed paste spread on it which is then rolled up like a swiss roll and baked.  Mum has always done it in the past, but I'm trying to take it on now.

I need to figure out how to grind the poppy seed though.  Last year I tried making the paste with unground poppy seed, and it just wasn't right.  I have a Champion Juicer, with the grainmill attachment which I use for grinding wheat for my flour, and I was wondering how it might go with Poppy Seed.

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