Jeffrey Hamelman's Bread. I was attracted to this because I had a packet of flaxseed that I just bought, and I got Rye flour that I wanted to use. There was a bakery in Shanghai that sells a type of flaxseed bread, called Baker and Spice, and they had this flaxseed roll that tasted good. I wanted to give it a try. It had other seeds as well.
There were several mistakes in the bread.
1. This was my 3rd loaf (not counting my other bakes like muffins and flatbread) on a weekend, and its one of the more difficult ones.
2. Warm water for the flaxseed. My water was still warm when I added into the flax seed. I think that creates the gluey form more.
3. Use of olive oil to handle the dough, the smell and taste doesn't seem to go together
4. Brushing with butter - it made the rolls soft, and not at all what I was hoping for.
5. Shaping my rolls created a hole in the roll, should have done better than that.
6. Not allowing time for the dough to rise properly.
7. I don't think I baked long enough or I didn't let it cool properly before I kept it, as it turned moldy after 5 days.
The bread was dense, but it does have an interesting taste.
This is just one of those breads that requires some rework.
Check out other better bakes:
