BAKE 20 – JUNE 6, 2020

Yeast Utilized: 2 1/4 teaspoon

Another bake born of rooting through drawers and cabinets. I noticed I have a significant portion of flaxseed left in the fridge, so Flaxseed Bread it is.

Before adding the flaxseed.

Now, the recipe said to knead it until “smooth and elastic” but um…

Yeah, that wasn’t really happening.

Don’t know if I did it wrong or not, but it was not smooth dough. I got it smoothish and then moved on. This is an unusual loaf recipe in that it calls for rolling out the dough. So you know what that means!

It was, like, 10 a.m., though so the cider went in the fridge for later.

I rolled it out too long, which meant when I rolled it back up cinnamon-roll-style, it was way too long. It was practically tucked back under itself and it looked a little pale and pathetic.

Sad anemic loaf.

But it rose well. Whew!

Robust anemic loaf.

The doubling over made me a bit nervous about the bake, but it turned out all right, even if it looked a bit…weird.

Looks like a little creature.

It is, however, delicious. This is a good use of my flaxseed. I also liked the roll approach to the loaf. I may make this again.

But not so doubled over, of course.

To the next bake—–>