It was more or less a "freestyle" recipe, a spontaneous decision to bake with flaxseeds.
80% white flour
5% spelt flour
15% whole wheat flour
25% whole rye sourdough
100% hydration
15% flaxseeds (soaked in the water the night before)
The flaxseeds are pretty "thirsty", the dough felt more like 70%-75% hydration
Didn't build too much structure in the dough. I wanted an irregular crumb structure. The crumb was very airy and light, just not as irregular as I wanted. The flaxseeds give generally a nice light nutty taste, the ones in the crust a slight roasted flavour. We liked it a lot!
- sparkfan's Blog
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Gotta love this one!
TomP
Lovely! Adding it to my list of things to try...
-Jon
That's some beautiful bread, sparkfan~
Paul
Delicious and nutritious. I read that flax seed needs to be ground to be absorbed in the gut but I like to believe that soaking it till it gels up helps with digestion. Seeing that beautiful crumb makes me miss having a rye starter for mostly white flour country loaves like that.
Don