Golden flax and spelt from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 79) by Emilie Raffa

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Notes about this recipe

  • Maefleur on February 21, 2019

    I’ve made this twice now and my second bake was more successful than my first. As for the flaxseeds, I would say don’t add more water than you need to cover them as they seem to just soak up whatever you give them. Also, it does take both hands to knead them in well till they’re combined in the dough. It will become “somewhat” less sticky. I stuck to the recipe but, did use a little more flour than usual when shaping and popped the banneton into the fridge for a few hours after it was “puffy” which helped to firm up the dough.

  • eliza on November 11, 2018

    I had a major problem with the proportions in this bread. The recipe calls for 60 g of flaxseeds soaked for 45 minutes or so to be added to the dough. After soaking, the flax is so gelatinous that it is impossible to drain, regardless of how much rinsing you do. My dough was already very slack, so I added just a bit of the soaked flax and used some other seeds instead. Even so, the dough needed a bit of extra flour to make it workable. I managed to get a nice loaf in the end, won’t be making this one again. (I froze the extra soaked flaxseeds, and will be using them up for quite some time!)

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