Flaxseeds Bread

1 comment

I’ve heard about this bread in the video that my friend Roberto advised me to see a few days ago.
I had all the ingredients and I was really curious; I decided to try it, encouraged by the enthusiasm of the doctor interviewed in the video 😀

Ingredients:
100 gr of wholegrain rye flour
100 gr of wholegrain spelt flour
300 gr of Manitoba (very strong canadian flour) or all purpose flour
150 gr of sourdough or a cube of brewer’s yeast;
50 gr of flaxseeds
sesame seeds
sunflower seeds
q.b water

Method:
Soak the flax seeds in a little water for 5 hours. Combine flour, yeast, a handful of sesame seeds and sunflower seeds. Discard the excess water from to the flax seeds and add them to the dough, adding water little by little until you get the  consistency typical of the bread dough. Don’y worry if it’s sticky, this is due to the gelatine  produced by the flax seeds, so don’t add more flour.
Let the dough rise in a warm place for 8 hours or more if you use the sourdough, as I do, or 3 hours if using the brewer’s yeast. Cut slightly the surface of the bread and bake it in a preheated oven at 180 degrees for 35 minutes, always remembering to place a pan of water in the oven while the bread is baking.

Chef: Luca from VeganBlog

  1. Cassandra78 28 October 2010 at 19:16

    Looks so good and hearty! The point is… I’ve been told that flaxseeds should be ground to get the most of their nutriments, otherwise they pass through your body without releasing any. This is because they’re quuite hard, almost as a sort of “shell”



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