June 1, 2017 - 11:19pm
Flaxseed query.
I understand that it is necessary to grind or soak this seed to release its full potential for digestion. If soaking actually does this how come the water in the stomach does not do this job as it passes through?
I have also tried putting the seed in a food processor (with the sharp blades) hoping the fast spin will break the seed up but it seems to survive whole after about a minute. Is there a better way of breaking it up (although I also understand the seed powder will degrade quickly if stored in this way)?
Thanks.
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or any other seeds you might use in breadmaking. The seeds are going to absorb water in any event and you are better off doing a presoak than have the seeds absorb water from the dough, which will tend to dry it out if not carefully calibrated. I make a three seed whole wheat bread with flax, sesame, and sunflower seeds. The only one that remains intact in the final bread is the sunflower seeds.
That's very interesting. I guess the water can be measured out, the seeds put in and left overnight maybe checking the level again before use.
Note my previous comment refers to using the seeds in a loaf!
You can use a coffee grinder
put some of the dough flour in with it or use more seeds. A coffee grinder works the best.
Yes, once seed hulls are broken, our bodies can get at the nutrients and they go rancid faster, keep ground seeds chilled or frozen for a longer shelf life.
Soaking whole seeds does not improve their nutrient value, breaking the seed hulls does, and then soak if you like. I don't soak because they get a jelly like coating and slide around too much. But I do increase the hydration of the dough. I haven't used them in a while but I believe it is 2x the weight of the seeds if not included in the original recipe... at least it's a good place to start. Example: 30g of crushed seeds plus 60g of water.
I use flax in one of the main breads I bake every week. Hydration of my dough is normally around 70% (with mostly plain flour). It has 4% flax seeds and 8% sunflowers, which I find is a good ratio. The soaker (I soak the night before I prep the dough) only has the flax seeds and I put 12% water. So, 200 grams of flax with 600 grams of water.
I get around the jelly issue Mini is mentioning by adding the soaker before the autolyse already. Then, after half an hour or 45 minutes they're perfectly incorporated.
I know nutritional value increases a lot when grinding but grinding changes my dough and bread a lot and I find the texture and taste a lot better if left whole.
alef
Thanks, enough info. there for me to experiment. Just a thought if the flaxseed forms a jelly surely just stir it into the water before mixing?
is pressed for oil. If adding ground seed, reduce or eliminate oil or fats in the dough recipe.