The Fresh Loaf

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Flaxseed bread/rolls with limited ingredients

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esther434's picture
esther434

Flaxseed bread/rolls with limited ingredients

I live in a place where, so far, I have not been able to get anyother kind of flour but Strong white bread flour and regular baking white flour.  I want to make a soft bread/rolls with flaxseeds (grounded prefereribly). The yeast I am able to get is Dry Active Yeast. 

Please, could someone provide a recipe? Thank you.

esther434

P.S. I am also able to get Atta flour (for chappaties) but I don't think this could be used, right?

 

 

 

PMcCool's picture
PMcCool

For rolls, how about trying the Buttermilk Cluster that is listed under the Favorite Recipes section in the left-hand column of this page?  For breads, you might want to consider the Challah, or the Flax Seed Wheat Bread, or the Honey Whole Wheat Bread in the same list.  All of those have been widely used and have lots of helpful hints, if you read through the comments.  You will also probably find some variations that others have experimented with, as well.  Most should work well with the flours that you have available.

Happy baking!

Paul

esther434's picture
esther434

Thank you very much. esther434

esther434's picture
esther434

Paul,

The flaxseed wheat bread I saw before. It asks for whole wheat flour.  Could I use atta instead, do you think? I assume the quantity would be the same.  esther434

PMcCool's picture
PMcCool

so I can't say, Esther.  One way to find out is to try it and see what happens.

Paul

PMcCool's picture
PMcCool

so I can't say, Esther.  One way to find out is to try it and see what happens.

Paul

Colin2's picture
Colin2

If you mean something like this recipe: http://www.thefreshloaf.com/recipes/flaxseedwheatbread then as long as you use a reasonably strong white flour for the "200g bread flour," using atta for the "50g whole wheat flour" is no problem at all.  Atta is low in gluten, but very tasty especially when it's fresh.

A lot of the breads I'm making these days use white bread flour as the main dry ingredient, often with a pre-ferment or biga to build flavor, and then add about 20% whole wheat or rye or something for additional character.