BAKE 32 – AUGUST 18, 2020

Yeast Utilized: 2 1/4 teaspoon

In need of household bread, so flaxseed bread it is. Compared to bagels, this is so low-maintenance as to be laughable. In all the stress of getting ready for school, I almost forgot I even baked it—I was just eating it!

Dry ingredients together and the rest on deck.

Step: Add flaxseed and egg.

Stir a very much lot. Stir longer than you want to.

Knead and then let rest for 10 minutes.

Then smash with rolling pin.

I love how pretty the flax seeds looked all sprinkled throughout.

Then roll like a swiss roll and tuck the ends.

Like a little caterpillar.

Into the loaf pan!

Rise!

Risen and ready for the oven!

I baked this for, I think, exactly the recommended 35 minutes.

I was worried it might be a little underbaked, but…

Nope! Almost perfect.

I’m getting good at this one. I like it.

As my summer is officially over (such as it was) and classes start Monday, it seemed like a good time for a yeast update too.

Hmmm… Maybe 10 bakes or so to go?

To the next bake—–>