The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flaxseed Meal in Struan

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suchatravesty's picture
suchatravesty

Flaxseed Meal in Struan

Hello there. I am venturing into whole grain baking, particularly because of the lower glycemic load of this kind of bread (I love my bread and refuse to give up entirely). I'd like to try PR's Wholegrain Struan recipe with a few modifications. I have some flaxseed meal, and I've read that you can substitute up to 1/4 cup of flour for flaxseed meal in most recipes. I'm wondering if this is a good idea, or if I should start with a smaller amount? Also, I've read that flaxseed absorbs TONS of water. Because of this, should I add the flaxseed meal to the soaker? Soak it separately in water? Or just add more water by eye when the dough comes together?


I also plan to use 1//2 cup quinoa and 1 cup of bulgur for my grains. I'm clearly going for a high protein, slow-carb bread.


 


Any help would be greatly appreciated. Thanks!

suchatravesty's picture
suchatravesty

This was my result. It actually turned out really well. I actually ended up needing to add more flour because the quinoa and bulgur were precooked and had a lot of moisture.


 


My only issue is a problem I seem to have with breads that use whole grains. The bottom of the loaf has a much tighter crumb and is almost like it smooshed together somehow. Is this a shaping issue?