Whole-wheat flax bread [Weaver Street Market Bakery] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 118) by Jennifer Lapidus

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Notes about this recipe

  • Eat Your Books

    Leaven must stand 16 hours, and dough must rise 8-10 hours and rest overnight. Flaxseeds must soak in water 16 hours.

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