Flax Seed Whole Wheat Bread

Introduction

A medium loaf (1.5 lbs); low sodium; in a Panasonic SD-YD250.  I make comparisons to the source recipe, and annotations:

  • {what I did} vs [the source recipe says]
  • * low sodium; *M low sodium and machine

The salt measurement is a normal low sodium adjustment  – reduce salt and yeast by equal proportions.  The yeast measurement is customized for the Panasonic SD-250;  it may work in a machine with similiar features and cycle but may not work in many other machines.

The Challenge

My sister makes a bread machine Flax Seed Whole Wheat bread with 2.5 cups of whole wheat flour, 1 cup of white flour, oatmeal, sunflower, flax and poppy seeds, flax meal, and 1.75 cups milk.  The Bread Lover’s Bread Machine Cookbook (p. 118) formula uses 1 cup whole wheat flour,  2 cups of bread flour.  So does a formula on the web Flax Seed Whole Wheat Bread. I used this formula, with a shift to more whole wheat flour; and adding the ingredients of my sister’s recipe.

When milk, real or reconstituted (powder plus water) is used, lactose, the natural sugar in milk is added to the formula.  Sugars in the dough tend to carmelize when the dough is baked – i.e. the crust is firm and brown. Unpasteurized milk can lead to surprizes. Some bakers think milk,  real or reconstituted, should be scalded to denature proteins that may inhibit the action of the yeast, and for other reasons. I skipped this step. Whole milk has more fats, which may give a loaf a little extra shelf life.

The whole wheat flour, rolled oats and flax meal absorb fluid.  At the level of fluid in BLBMC formula, the dough ball was shaggy and took a while to relax; even with added water. In the first trial, pan flow was not good = lopside loaf. The result on further tries and with other changes is a little lopsided but good. It had tasty firm crust, not crunchy; a dense crumb holds up, sliced. It needs the honey for flavour and hydration. 

The formula

On whole wheat cycle:

  • 9.75 oz. (2 cups) whole wheat flour [BLBMC 1 cup]
  • 4.875 oz. (1 cup) Canadian All Purpose flour [BLBMC 2 cups bread flour]
  • {3 tbsp ground flax}
  • {3 g. (.5 tsp) salt *} [BLBMC 1 tsp]
  • {3 tbsp} flax seeds [BLBMC 2 tbsp]
  • {1 tbsp poppy seeds}
  • {.33 cups rolled oats}
  • 1 tbsp. gluten
  • {1.4 g (.5 tsp) instant yeast *M} [BLBMC 1.5 tsp]
  • 2 tbsp {olive} oil [BLBMC canola]
  • 3 tbsp honey
  • {1.5 cups skim milk} [BLBMC 1.125 cup water + .25 cups dry milk]


 

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