Tuesday, April 19, 2011
Mellow Bakers: Flaxseed bread (April)
After two (yes, there was another failed attempt) attempts at my first Mellow Bakers April bread, pain au levain, I decided to move along. I've been craving cucumber and cream cheese on rye sandwiches lately, so I made a loaf of flaxseed bread this weekend.
The flaxseeds were an interesting addition to this otherwise normal sourdough rye. They are soaked overnight in cold water, and by the time I was ready to bake, they had the most interesting, almost gel-like consistency.
The bread was made with rye flour, bread flour, water, salt, a tiny bit of yeast, the flaxseed soaker, and a rye sourdough starter. It went pretty quickly; each fermentation period was only about an hour, although after coming out of the oven, the bread stays wrapped overnight before tasting.
The bread made perfect lunchtime sandwiches: cucs and cream cheese for me, meat and cheese and mustard for the hubby.