Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Flaxseed bread

I’m still baking bread. I was regularly baking bread until about 2 years ago. Then things got a little too busy and keeping up with the baking schedule was too much. So back to store-bought bread we went.

Flaxseed Bread

Flaxseed Bread

This is flaxseed bread from the The Bread Bible by Rose Levy Beranbaum. I love this book! I’ve made the white sandwich bread, cracked wheat loaf, dinner rolls, potato bread, bagels and pita bread. It’s hard to choose a favorite from the list. Every recipe I’ve attempted has turned out amazing.

The sandwich breads have had a great crumb (texture) and complex flavors, especially if I let the bread sit overnight in the frig. For the pita bread, leaving it overnight in the frig really is the way to go.

I’ve wanted to make the brioche, but it seems you need a stand mixer because the dough is very sticky. So that’ll have to wait for sometime in the future if and when we get a bigger kitchen with more storage.

I made flaxseed bread earlier in the summer. Besides sandwiches, it makes a really good French toast. The bread is also has a very quick rise — 2 – 2 1/2 hours instead of the 4+ hours for the other sandwich breads in the book. It calls for different types of flours, but it’s worth it because of the taste and quick rise time.

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