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FLAX SEED BREAD WITH BUCKWHEAT FLOUR

My last entry probably for this week and the next, will be traveling to California next week for a baking assignment, if any of you guys need help just get in touch with me through my email.

Anyway, holiday season is over, done with the fatty foods and sweet starchy treats, need to purge but not starve so i made this Flax Seed Buck Wheat Bread. Still very difficult for a novice, you need to have that patience otherwise you will probably just throw the dough away and head to your local grocery. The buckwheat in the dough needs to be just under 15%, otherwise, the dough will rise till next xmas. It will be flat, no personality at all, and will fare well just as a flatbread.

Same thing with the flax seed, i love biting into this crunchy seeds one by one but that is the thing, you either grind it to get the benefits of the seeds or chew it and get it ground up in your mouth. I have tried using the gound seeds directly into the dough but it has a retarding effect on the fermentation, makes the dough slimy as well. My solution is just to use them as topping and enjoy them like petite peanuts, quite delicious when they get toasted up in the oven. Yeah sure, they fall off, but i like picking them up, one by one like sesame seeds.

Flax seeds have been proven to be one of the best anti-cancer foods out there, so think about it, while watching tv for lunch or dinner, a flax seed sandwich may not be bad at all for a change.Unless you have found a way to put broccoli on your dough, flax seed and buckwheat is a sure winner after a holiday kitchen raid.






See how i use a light mist of water on the dough's surface for the seeds to adhere, then dunked into the seeds. I also used some sunflower seeds for extra crunch.

It took around 5 hours to proof the dough, not bad at a 63F kitchen, did not use the pilot light anymore since this is a lean dough.

Extended the baking to create that dark golden brown crust and to toast the seeds more. This dough will keep well because i used a sponge and dough method, used very little fat and sugar around 5% only, no milk and eggs.

The mixing part is a different story, will post it sometime later but i managed to adjust to the temperature of the kitchen which is stone cold freezing and the seeds and buckwheat. There is a problem when you add these ingredients to your normal dough, it will not perform the same way. I had to do at least 3 short mixings, and it took 2 days to complete the process before the final proofing.

This is an old house, very 1920ish, in fact you can hear some sounds at night or wee hours if you just listen well. Some parts of the house are warmer than the others, it just so happen that the area where my work table is seems to be the coldest plus the pantry which is 10 degrees sometimes. free walk in chiller!!!

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