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Flaxseed Rye Bread

posted May 22, 2010, 4:38 AM by Jenny Loh   [ updated May 22, 2010, 5:21 AM ]
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.