The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Metric Conversion -Flax Seed Wheat Bread

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Paddyscake's picture
Paddyscake

Metric Conversion -Flax Seed Wheat Bread

Could anyone give a source or help with metric conversions?
I haven't a scale yet, but have seen recipes..that I would like to try.

Also, what is the difference between golden flax seed and the dark?

Floydm's picture
Floydm

Try Google: just enter what you want, such as 2 pounds in kilograms. Google will do the work.

cnemmers's picture
cnemmers

Brown flax seed is more economical,imparts on the bread a prettier color and easier to find at most supermarkets than the golden flax seed. The golden flax seed will yield baked goods that are lighter in color and tends to taste less "fishy" (based on my opinion;I eat flax daily). However, if the recipe (like flax seed wheat bread) doesn't call for alot of flax you could just use the brown I do not think that you will notice a difference in flavor...most people do not. According to the Flax Seed Council of Canada "No,one flax seed is not better for you then the other". Both have lignans and dietary fiber and both contain more than 50% alpha linolenic acid (omega 3 fat) which is good for your overall health esp. your heart health.
Hope that anwsers your question.
Thanks,

Paddyscake's picture
Paddyscake

Thanks for the info. I guess I'm glad I bought the golden..
"fishy" in bread doesn't sound too appetizing to me!
May I ask how you eat flax seed? Do you sprinkle it on something
or cook it? and in what amount daily?
Thanks

cnemmers's picture
cnemmers

Dr. Andrew Weil M.D., Suggest one or two tablespoons of ground flax seed/day. He suggest to grind a small amount at a time (not a large amount bec it oxidizes) and store it in a airtight container in the refrigerator. You have to grind the hard flax seeds (use a coffee grinder) or they will pass through the body undigested. DO NOT BUY FLAX MEAL at the grocery store bec it is unrefrigerated and exposed to light and sits on the shelf for a long time and therefore, tends to have fewer health benefits then freshly ground flax seed. I eat ground brown flax seed 3 tablespoons/day in yogurt with fruit. I use more flax then recommended because I need to relieve pain due to inflammation of my joints(Osteo-arthritis)and I have found that flax tends to work better for me then taking a high grade omega 3 oil from cold water fish like salmon. Some people say that brown flax taste kinda "fishy" but I think it has a sweet nutty flavor. In addition, I do not think it is worth the extra cash to buy the golden flax seed. Be creative and sprinkle it on warm or cold cereal, yogurt or protein drinks people have been known to sprinkle it on just about everything...Cooking at high temperatures tends to decrease its nutritional value but if thats the only way you can eat it go for it. But it is best to start out slow like a tablespoon(tends to have mild laxative effect with some people) and just see how you like it.
SORRY ABOUT MY LENGTHY REPLYS!!!
Good luck!

titus's picture
titus

I eat (brown) flax every day as well. I never have detected any "fishy" taste; I find the taste pleasant and nutty. I grind up about a week's worth and sprinkle 1-2 Tablespoons on my morning yoghurt. I also sometimes put ground up flax meal into bread.

Paddyscake's picture
Paddyscake

TY cnemmers & titus..appreciate your response. I am going to use flax in baking this weekend... a wheat with flax, sesame, poppy seeds and dried blueberries (blaisins? LOL)..and I will grind the flax first!!
My husband & I are both going to try the ground flax in our yogurt
too!