The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

LSA mix in bread

Thegreenbaker's picture

LSA mix in bread

I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.

Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.

It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.

I baked it for 45 mins at  190 degrees celcius. I took it out of the oven and let it cool for a good 15 mins then broke it open and it was so moist and doughy I was shocked, so I put it back in the oven and baked it for another 15-20 mins.

The crust was nearly burned but it was still moist.

I think it was the LSA mix.  Linseed has a quality to it that makes it a good binding agent. It gets gelatinous and gooey and is used as an egg replacer. I once added them to some muffins (whole not ground) and soaked them first to make them easier to chew and the water became gelatinous and was absorbed by whatever the coating is around the seed to make the whole lot quite icky looking, lind of like fross eggs.  (I know! Sorry about the mental picture!)

So I am pretty sure it was the ground Linseed but am now worried about the state of the oven. :S


Although the bread was doughy, it was actually cooked....just very very moist, and it tasted wonderful........SUCH a pity about the effect the linseed has! (flax seed)