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View Full Version : OK, another bread question for y'all



Baby Bird
02-13-2008, 06:33 PM
So, first I thought it was the flavor of flax seeds I didn't like. Then today, while eating my lunch (open veggie sandwich on MA's onion bread), I realised it's the mouth-feel of 'em that skeeves me.
They always taste sorta slimy/fatty/off to me.
This is way less of an issue when I eat out, or buy raw products made with flax.

Anybody out there in the same boat? Could the seeds I'm getting be different than the seeds that the companies are using?

And raw sprouted grain bread recipes taste SOOOOO chalky/nasty to me. I've tried sprouting them all different lengths of time, too. Why doesn't mine turn out like that Manna bread? (which I know is cooked, so I don't eat it, but shouldn't mine turn out at least close to it in texture?

And now, my most pressing question: Any one have a recipe or had any success with sprouting grains, then adding a little (few Ts) flax while processing into "dough"? Maybe some oil, fruit, nuts?

raweater
02-13-2008, 10:35 PM
Maybe it's brown VS golden flax seeds, I only buy golden ones now, I think they taste better but it's been so long I've had brown flax I can't remember.

BTW, it's important to consider grains are quite unhealthy even when raw & organic. Sprouting them makes them a bit less bad but not much.

sport
02-14-2008, 04:54 AM
I have the opposite problem. I do not get the slimy feel from my own crackers but I do from the store bought ones.
When I make crackers it is with the intention of getting as much veg or sprouted stuff in to me as possible and I only add enough ground up flax to make them stick. I never use whole flax. If I want to make them look seedy I add sesame seeds to improve my calcium intake.
I take 2 spoonfulls of ground flax daily in water so feel that I do not need to take more.

Baby Bird
02-14-2008, 01:34 PM
Thanks, I will look for/modify recipes to be more veg-based! Will post any breakthroughs.

subbacultcha
02-14-2008, 01:54 PM
I make raw sprouted grain breads with just a bit of olive oil, some agave and sea salt. I sometimes add flax which makes it more pliable, but you don't really need it.