I thought this was initally a nice starter dough. Good job. I am suprised that a straight dough can be this nice.

Ryan

Is the malt powder essential? I live in Luxembourg and that isn't available here. If it is, what could I substitute for it?

Have you tried Horlicks the contents in order of largest is wheat flour, malted barley. dried whey, malt powder and sugar

I sometimes add it to my bread mixes for a different flavour /texture
really I am still experimenting with it so would be interested to hear if anyone has tried it

Floydm-
Could you please convert grams to laymans terms or measurements of flours/flaxseed and water.
Thanks, Catherine

hi,

I'm attempting to make this at the moment, but I have a question! is the dough supposed to double in size during the 1 and 1/2 hour rise (as per usual)? My dough doesn't seem to have risen at all... I followed the recipe except that I used 2 tsp of sugar instead of malt, since I didn't have any.

ta!
Chrissy

Very new to bread baking. Ventured out today with this recipe. First 2 tries were whole wheat rolls, edible, but heavy and bland. This recipe is a hit! Used the converted measurements posted and added some sunflower seeds with the flax to make 3/4 cup. Used sugar. Crust was crunchy, flavor excellent. Thanks for the recipe. Great website! Jen

To get the nutritional benefits of the flax seed, such as the Omega 3 fatty acids, the experts say they have to be ground up or they pass right through you.  But of course then you won't have the aesthetic appeal of the seeds.  Perhaps the solution is to grind most of them and leave some whole for the visual effect.

galabaker: Can you use ovaltine for malt powder? 

 New student of bread baking--

I'm a 63 year old grandmother and a new student to bread making.  I am trying to capture a memory of sitting at my grandmothers tiny table in her even tinier kitchen.  At four years old, I sat at her table two feet from the oven where the smell of fresh yeast biscuits--baking-- filled the kitchen, the house and down the block.  Everyone could smell those fresh yeast, brides biscuits, in the oven.  The next smell that overwhelmed me was the honey suckle vine growing up a trellis outside the screened back door of the kitchen.  Remembering that gift in my head so long ago, has driven me to seek out countless recipes to find one that would begin to match the love and care baked into her hands creations. Expect to see my on line name from time to time. I hang on every word of wisdom I can get from your experiences.  Bread baking is very much hands on.....galabaker

I've sprouted wheat berries, then toasted/dried them in a very low oven, and ground them in a spice or coffee grinder.  They smell just like Ovaltine and Horlick's.  I add it to baguette dough for a darker crust.

Great internet response page!   I am interested in healthy recipes and this has sparked a new adventure!  Everyone's responses are greatly appreciated. Thanks for all the new knowledge and I plan to make the Flax Seed Bread soon. Look forward to more inputs.

Hello,  What is the recommended water temperature for the flaxseed wheat bread? 

 Also, is there any need to toast the flaxseed?  Or does the baking process do that?  Thanks.  K

Flax seed meal is easy to mix into things like yogurt and cereal, and it can be added in small amounts to almost any recipe for breads, cakes, cookies, or pancakes. I've had good results with using flax seed meal to replace bread crumbs in meatloaf or meatballs and adding flax seed meal to cookies.

__________________

Randall Flynn

We tried this the other day - and used honey instead of malt powder. This was a very hearty bread with an incredibly crunchy crust.

I've been lurking a while and wanted to say "thank you" as I've used a few recipes and hints so far and am getting progressively better thanks to all of the comments I find here!

how can I convert grams to cups?

Thankyou so much for posting this recipe. Made it yesterday. A lovely bread with amazing crust!

Hi I'am New here, and I would love to have this recipe for Flax Seed Wheat Bread, in U.S. Weights & Measures.

years ago my mother made a delicious fruit cake which was ultimately wrapped in a towel soaked with sweet wine  anyone have any idea's   Mlowen6701@comcast.net

I tried to substitute ground flax seeds for flax seeds.  It was a disaster.   I had to increase the water just to get a dough ball.  Then there was no rise at all.

I am guessing that the ground flax absorbed most of my water since it was powder like.  I just pulled a solid brick out of my oven.

I'll give it another shot if I ever buy regular flax seed.

Nice to hear that all y'all aren't pro bakers out there. *s* 

I think my problem is over-proofing... 

Does humidity have an affect on bread baking? 

Cathy P. in Miami

I just mixed this up and found it needed a fair bit more water.

I mixed a double batch of the recipe, with the following changes:

 * 20g gluten flour per 200g plain flour

 * raw sugar instead of malt powder

 * ground linseeds instead of whole (linseed == flax seed)

I found I had to add an extra 50-75ml to the recipe, ie 100-150ml total, and even then it seemed like it could have taken more; I kneaded it a few minutes and as I went it absorbed the moisture, starting out sticky but just fine by the end. The dough was workable but still quite 'solid'. Anyway, it's rising now. We'll see what happens.

 Hi all, I doubled the quantities for all ingredients using the cups conversion posted by rmk:29 on May 28, 2006. So used: Bread flour 3 cups, whole wheat flour 1 cup,  salt 2 tsp, active yeast 2.5 tsp, water 11/3 cup plus about 1/2 of 1/3 cup at room temperature, honey 1 tbsp, flax seeds 3/4 cup

Mixed all ingredients and stir until well mixed. Let it rise 2 hrs. The rise was little. Then I stretched and folded the dough and made boules. Again let it rise for two hours. The rise was not much.

To my dismay, they were exactly like what another reader had posted: tasty, oversized bread sticks. What could have gone wrong?

I missed the discussion back in March regarding flax flour. Yes, flax absorbs water like crazy. Try taking flax seed snd soaking them in excess water overnight. You will get a jello of flax seeds and the soluble fiber that leaches out. Ground flax may not absorb more but it does absorb a lot faster.

This is a great looking bread. Glad the thread came back up. I will make it tomorrow with my sourdough levain.

Jay

I made this bread yesterday.  It was tasty, but came out like a brick.  I was really surprised at the amount of flax seeds.  I had to add more water as I couldn't get a dough ball with the amount of water in the above recipe.  I weighed everything so that I'd get it right.

It never rose the first time and never rose the 2nd.  I put in a hot oven and thought perhaps the rise would come with oven spring - but nothing.  I have a round brick approx 8" and about 1-1/4" tall.

Any ideas as to what I did wrong?  My yeast is good.  I read in some of the other posts about substituting other things for the flax to come up with 3/4 c.   100 grams of flax seed is alot more than 3/4 cup.  I had printed out the recipe, so I know I read it right. Since I weighed as opposed to measuring I don't know exactly how much it is but it seemed more like 1-1/2 cups.

Help?  I'd really like to try this again.  maybe someone has a version using a 100% starter? I'm not sure how to convert this.

I may try this using the 1-2-3 sourdough recipe but add the seeds and malt to that.  That one always comes out.

-Susie

In my quick bread experiments ( still scared to try yeast.. I know. Coward!) Ive noticed that I have to add pure gluten and more liquid for the non wheat flour stuff I put in. I've found that 2 TBSP of gluten per cup of non flour stuff ( chickpea flour, flax seed meal etc) makes my quickbreads come out breadlike rather than bricklike. But I dont know if there is a better way to do it or not. Total newb!

Beaux