The Handmade Loaf by Lepard Dan

Author:Lepard, Dan [Lepard, Dan]
Language: eng
Format: epub
ISBN: 9781845337421
Publisher: Octopus Books
Published: 2012-08-13T00:00:00+00:00

SEEDS & GRAINS

Linseed and wheat bread

Linseed (or flax seed, as it is otherwise known) is commonly found in mixed seed breads in Germany. A very important seed in European folk medicine, it was reputed to encourage healing if made into a paste and spread over a wound as a poultice. It contains high levels of alpha-linolenic acid, an essential fatty acid that must form part of our diet if we are to remain alert and healthy. A little linseed each week will only do the body good.

TIP But like all heavy-grain breads, I prefer a little often, so I’ve shaped this loaf into a stick that cuts into thin, bite-sized disks. Serve with a scraping of butter and a little berry jam.

150g strong white flour (60%)

100g strong wholemeal flour (40%)

¾ tsp fine sea salt (2%)

100g golden linseed (40%)

2 tsp ground malt powder (5%) (see Sprouting and home malting)

150g water at 20°C (60%)

1 tsp fresh yeast, crumbled (2%)

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