Seed Bread

[Tim W]

This week I have been amusing myself by mixing seeds into the dough for a
'Seed Loaf'. No recipes, but combinations of Sunflower, Sesame, Linseed and
Poppy mixed into white or part wholemeal dough, sometimes with a little
sunflower oil.

What other seeds are good for a nutritious multi-seed loaf?

Tim W

[Barry Harmon]

"Tim W" <tim....@mtavirgin.net> wrote in
news:j4ad1h$vev$1...@dont-email.me:

Try this one from the Frog Commissary Cookbook.

http://artisanbreadbaking.com/bread/four-grain/

Barry

[Tim W]

"Barry Harmon" <john...@optonline.net> wrote in message
news:Xns9F5A5E6ED3C42jo...@209.197.15.254...

> "Tim W" <tim....@mtavirgin.net> wrote in
> news:j4ad1h$vev$1...@dont-email.me:
>
>> This week I have been amusing myself by mixing seeds into the dough
>> for a 'Seed Loaf'. No recipes, but combinations of Sunflower, Sesame,
>> Linseed and Poppy mixed into white or part wholemeal dough, sometimes
>> with a little sunflower oil.
>>
>> What other seeds are good for a nutritious multi-seed loaf?
>>
>>
>

> Try this one from the Frog Commissary Cookbook.
>
> http://artisanbreadbaking.com/bread/four-grain/
>

Thanks Barry, I will try that.

Frog Commissary? What's the heck is that?

Tim W

[Jim Elbrecht]

On Thu, 8 Sep 2011 13:39:15 +0100, "Tim W" <tim....@mtavirgin.net>
wrote:

I never had it in a loaf-- but I made a Barley Casserole for the first
time last night & I think a cup of it might be good in a loaf.

Sesame & flax are my 2 'usuals'. I like oat groats, & wheat berries,
too, but they both need to be soaked or boiled first. I get them
about 1/2 way done before adding to the dough.

And don't forget your dried fruits-- Go crazy.

Jim

[Barry Harmon]

"Tim W" <tim....@mtavirgin.net> wrote in news:j4avnc$2kh$1...@dont-email.me:

First. the shop:

http://www.frogcommissary.com/

Now the book:

http://www.slashfood.com/2008/01/11/the-frog-commissary-cookbook-cookbook-
of-the-day/

Barry

[Bertie Doe]

"Tim W" wrote in message news:j4ad1h$vev$1...@dont-email.me...

My staple bread is also a mix of white and one third wholewheat . If I add
seeds, it's Shipton's 5 seed:-
http://www.shipton-mill.com/flour-direct/speciality-and-rare-flours/shop-29/5-seed-blend-401?

[Bertie Doe]

"Bertie Doe" wrote in message news:9ct1ld...@mid.individual.net...

ps. next time I order from Shipton, I will get some of their dark and light
rye and try their white, rye and hemp seed recipe:-
http://www.shipton-mill.com/the-bakery/recipes/article-238/

[Motzarella]

"Tim W" wrote in message news:j4ad1h$vev$1...@dont-email.me...

This week I have been amusing myself by mixing seeds into the dough for a

Tim W

Tim,

Ever since the New York Times published Lahey's no knead recipe, I have
always added 1/2 cup of raw sunflower seeds to the dough. Yum and crunch.
The only other change was that I used a 50/50 of bread flour and whole wheat
flour. Taste is wonderful. AND, this better for your health than the
original. And I think this is very important as I know that many people use
the basic recipe for their daily loaf.

Alan

[cshenk]

Tim W wrote in alt.bread.recipes:

Hi Tim, it won't match that taste pattern but common for me is whole
comino (whole cumin seeds). Another is the classic caraway.

--

[ribitt]

On Sep 8, 9:25 pm, "cshenk" <cshe...@cox.net> wrote:
>
> > What other seeds are good for a nutritious multi-seed loaf?
>

Our favourite includes cracked wheat and flax seeds. In a 2 kg batch
of dough I will include 1 cup (125 g?) of cracked wheat and 1/4 cup of
flax sed. Good colour and crunch.

Ribitt

[Tom]

wheat berries and steal cup oats

In article <j4bn7t$uug$1...@dont-email.me>, Motzarella

[Jim Elbrecht]

On Thu, 8 Sep 2011 13:39:15 +0100, "Tim W" <tim....@mtavirgin.net>
wrote:

>This week I have been amusing myself by mixing seeds into the dough for a

I was in the health food store yesterday and was reminded of Quinoa.
That'll kick up your nutrition nicely, and it adds crunch and
shouldn't need any preparation.

I wonder how some red lentils would fare? I think they might need
some presoaking, but the red ones cook up in a hurry so maybe they'd
soften up in a high-hydration loaf.

I picked up some wheat germ and bulgur for some other projects, but
both seem like they'd do OK in bread.

Jim

[Tim W]

"Tom" <1...@456.789> wrote in message news:100920111137218902%1...@456.789...

> wheat berries and steal cup oats
>

wheat berries = wheat grain, unmilled yes?

Tim w

[Tim W]

"Bertie Doe" <monteb...@ntl.com> wrote in message
news:9ct1ld...@mid.individual.net...
>
>

Thanks Bertie, I am not sure the website gives the full ingredients. Does it
say on the side of the bag what is in the seed mix?

Tim W

[Tim W]

"ribitt" <rib...@gmail.com> wrote in message
news:699921dd-d2b4-4464...@a7g2000yqb.googlegroups.com...

Flax seed = linseed I think but I could be wrong. Yes it is an excellent
adjunct to bread dough. Took me a while not to think of varnish every time I
saw the linseeds though.

Tim W

[Tim W]

"Jim Elbrecht" <elbr...@email.com> wrote in message
news:399i67tai4odla4b3...@4ax.com...

Barley, yes I have baked with barley flour and added cooked pearl barley to
the barley bread. It is tasty but the flavour is very subtle unless it has
been malted. Barley flour gives white dough a good copper colour which is
very pleasing but too much and the dough will be very sticky.

Tim w

[Bertie Doe]

"Tim W" wrote in message news:j4n31t$ak7$1...@dont-email.me...

Yes Tim, the 5 seeds are named on the above link. If you like grains in your
bread, you should try Dove's Organic Malthouse, available at Morrisons and
Tesco's. It's nice to mix it with a strong white. It's at the bottom of page
2 :-

http://www.dovesfarm.co.uk/flour-and-ingredients/?productOffset=1

Bertie

[ribitt]

"Flax seed = linseed I think but I could be wrong. Yes it is an
excellent
adjunct to bread dough. Took me a while not to think of varnish every
time I
saw the linseeds though. "

I told my grandchildren that the black specks that they saw in my
brtead were termites that I forgot to seive out of the flour. My
daughter has never gorgiven me.

[graham]

"Tim W" <tim....@mtavirgin.net> wrote in message
news:j4ad1h$vev$1...@dont-email.me...

I'm a bit late on this one (4 weeks in the UK & France) but I buy packs of
crushed flax seeds (store in the freezer) for my bread. Unless you happen
to chew on them, the whole seeds will pass straight through and you'll get
no nutritional benefit.
Graham

[pamjd]

I start with an an old receipe called "Amber waves of grain
" as a starting place. It is a favorite with friends and at work. I
vary the seeds as my mood or whims go. Look at that receipe online
for a bisic 'bird seed bread'. P

[marco]

is there some way of crushing the Flax seeds?

maybe i'll try microwaving them 1st,
and dry them out some

it sounds like they're useless,
if not crushed somehow

marc

[~misfit~]

I know this is a late reply.....

Careful with the heat, you'll damage some of the goodies in the seeds.

I use the flat blade and the small top from a 'Magic Bullet' and do two
20-second bursts, two minutes apart. (If you do it in one it gets hot and
the oils start to come out and clog your machine.) I then add a tablespoon
of extra-virgin OO to the dough when I add the seed meal as compounds in the
oil help to protect compounds in the seed meal from heat damage.

(Sorry to be so vague, it's early, my brain's not fully functioning yet and
I have to go out soon. However I researched it a long while ago and there's
a synergy between EVOO and flax-seed meal when it comes to heat.) I use 60g
of seed per loaf, any more and it's too much for the Magic Bullet to grind
properly in one go. It works so well I bought a spare Magic Bullet JIC....
I've not needed it in two years (but I've sharpened the blade a couple
times, the drive part comes off with a left-hand thread) but I think better
to have it and not need it than vice-versa. I don't use the MB for anything
else.

I've thought that a blade-type coffee grinder could also do the job? However
I have no experience with one.

Since adding 60g flax seed (linseed) meal to each loaf I have the lowest
cholesterol levels I've had in my life, by quite a bit, and I'm very
'regular', a useful thing for someone on narcotic pain killers. I've been
able to discontinue the metamucil that I had to gag down thrice daily as
long as my bread makes up a large part of my daily food. (A loaf lasts three
days.)

Oh, I also throw 5g of chia seed in before 'grinding'. You'll need to adjust
the water a little.. I grind the seed for two reasons; Firstly to make all
of the goodies (much) more bio-available and secondly because I detest
picking seeds out of my teeth!

Best of luck.
--
Shaun.

"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."
David Melville (in r.a.s.f1)

[marco]

thanks Shaun,

I've been drying them out in the microwave,
and also in the oven [when I bake cookies]
You do have to be careful not to overheat.

I haven't tried my coffee grinder yet.

marc

[~misfit~]

Somewhere on teh intarwebs marco wrote:

Hi Marc,

When I first worked out that I'd need to grind up reasonably large
quantities of flax seed I thought a coffee grinder would be ideal. I asked
on another newsgroup where I'm a regular for opinions on coffee grinders. I
was told that the blade type, while being much cheaper, gave a non-uniform
grind (meaning I could end up with half-seeds getting through, or even whole
ones).

Consequently I went out and bought a conical-burr grinder for $120 (when
they had the same brand blade 'grinders' on sale for $20). However the
grinder requires the grindings to go along a short horizontal passage before
they fall into the collecting container. It likely worked very well with
coffee but not with flax meal. Due to the high oil content that passage
would part-block meaning I had to keep putting seed through to push the meal
out.

That meant long run-times. The machine was designed with a variable timer
which was used to measure how much coffee came out. Maximum time was 60
seconds and that wasn't enough by far so I'd sit there pushing a button
every 60 seconds like a laboratory chimp! I decided to modify it and pulled
it apart. I by-passed the timer and, while I had it in bits I fitted a fan
and drilled outlet holes so that cool air would be pushed through - it had
been getting very hot.

Using that system I still had to do fairly big batches, then 'chase' the
flax seed with something cheap and low-oil like bulgar wheat to clear it out
of the flax meal (which would otherwise go rancid between batches). I kept
the ground meal in the fridge between grinding sessions. The whole process
was a real PITA. - Then one day I decided to try the Magic Bullet, which I'd
recently bought - and it was a thousand times better!

Moral of really long post: Don't bother trying a conical burr coffee
grinder. The blade-type that I saw looked remarkably similar to how the MB's
flat blade system works (only not quite so easilly cleaned).

Good luck.

[graham]

"~misfit~" <sore_n...@nospamyahoo.com.au> wrote in message
news:jg7i79$7gv$1...@dont-email.me...

There's an easier way! I buy it ready-ground at my local hair shirt
"natural foods" store and keep it in the freezer.
Grinding it isn't worth the bother.
Graham

[~misfit~]

Somewhere on teh intarwebs graham wrote:
> "~misfit~" <sore_n...@nospamyahoo.com.au> wrote in message
> news:jg7i79$7gv$1...@dont-email.me...

[snip]

> There's an easier way! I buy it ready-ground at my local hair shirt
> "natural foods" store and keep it in the freezer.
> Grinding it isn't worth the bother.
> Graham

Hi Graham. :-) Using the Magic Bullet *is* very, very easy, literally the
work of seconds. I've bought the pre-ground stuff and, as well as being more
than twice the price it imparts a different taste. Also I'm reliably
informed[*] that, unless a preservative is used, it's a much as 50%
'degraded' by the time you use it.

The opus above was simply detailing my road to the Magic Bullet way of doing
it. Using the MB I grind 60g of flax seed (and 5g of chia seed and a pinch
of black cardamom [which I intend to replace with a small piece of unground
pod when my current stock is used]) for each loaf and just tap the meal out
of the grinding cup, only needing to wash it every fifth (or so) time it's
used. I bake this bread every second day on average.

[*] I did a lot of research on the use of ground flax seed for medical and
nutritional purposes. I use it for two purposes, as I touched on up-thread;
Due to my use of narcotic painkillers I need a very high-fibre diet and the
seed meal, added to ww bread now handles that for me nicely (where
previously I used to have to gag down psyllium-husk TiD as well as sometimes
take liquid laxative. No more! (Quoth the raven) The seed meal (and perhaps
the molasses) in a third of a loaf of bread (my daily bread) takes care of
that.

The other reason was because I have had high cholesterol all of my life.
Since I've been using freshly-ground flax-seed meal in my Staff-of-LifeT
bread, with the addition of EVOO[**] to the meal just before incorporating
it into the dough my cholesterol is the lowest it's ever been. *And that's
the only thing I've changed.*

[**] There's some sort of synergy between compounds in the EVOO and the
freshly-ground flax seed meal that protect certain of the compounds in each
other that would otherwise be destroyed (or diminished) by the heat of
baking the bread. Unfortunately I didn't bookmark and of the pages I found
while researching it but it was John (King of Glop) who first put me onto
the idea and I followed it up and discovered that he was right, in spades!

Best,

--
Shaun.

"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."

David Melville (in r.a.s.f1)

[graham]

>>
>> There's an easier way! I buy it ready-ground at my local hair shirt
>> "natural foods" store and keep it in the freezer.
>> Grinding it isn't worth the bother.
>> Graham
>
> Hi Graham. :-) Using the Magic Bullet *is* very, very easy, literally the
> work of seconds. I've bought the pre-ground stuff and, as well as being
> more than twice the price it imparts a different taste. Also I'm reliably
> informed[*] that, unless a preservative is used, it's a much as 50%
> 'degraded' by the time you use it.

I'm pretty certain that the stuff I have bought in the past is a local
product and the shop always keeps it refrigerated.

>
> The opus above was simply detailing my road to the Magic Bullet way of
> doing it. Using the MB I grind 60g of flax seed (and 5g of chia seed and a
> pinch of black cardamom [which I intend to replace with a small piece of
> unground pod when my current stock is used])

I take it you mean the seeds and not the pod itself! I know it's all fibre
but....

>for each loaf and just tap the meal out of the grinding cup, only needing
>to wash it every fifth (or so) time it's used. I bake this bread every
>second day on average.

Now I can see why grinding your own makes sense! I don't use enough to
warrant buying a grinder.

>
> [*] I did a lot of research on the use of ground flax seed for medical and
> nutritional purposes. I use it for two purposes, as I touched on
> up-thread; Due to my use of narcotic painkillers I need a very high-fibre
> diet

I know what you mean! I've had back trouble in the past and codeine shut
things down!

>
> The other reason was because I have had high cholesterol all of my life.
> Since I've been using freshly-ground flax-seed meal in my Staff-of-LifeT
> bread, with the addition of EVOO[**] to the meal just before incorporating
> it into the dough my cholesterol is the lowest it's ever been. *And that's
> the only thing I've changed.*

For the last few years my LDL has been higher than is advised but my HDL was
so high that my Dr wasn't at all worried.
Last year I started incorporating a spoonful of psyllium husk with my
breakfast muesli and as a result (I think) my LDL was pulled down to the
middle of the normal range. Very gratifying.
I'm trying to keep my bread consumption down at the moment. Excercise is
difficult - Canadian winter plus shoulder injury{:-(
The grandkids "helped" me make spongecakes this morning but they took them
home. I've taught them how to make pizza bases from scratch and they, along
with their parents, much prefer them to the bought kind.

>
> "Humans will have advanced a long, long, way when religious belief has a
> cozy little classification in the DSM."
> David Melville (in r.a.s.f1)

Agreed, in spades!!!!!!
Cheers
Graham

[~misfit~]

Somewhere on teh intarwebs graham wrote:

>>> There's an easier way! I buy it ready-ground at my local hair shirt
>>> "natural foods" store and keep it in the freezer.
>>> Grinding it isn't worth the bother.
>>> Graham
>>
>> Hi Graham. :-) Using the Magic Bullet *is* very, very easy,
>> literally the work of seconds. I've bought the pre-ground stuff and,
>> as well as being more than twice the price it imparts a different
>> taste. Also I'm reliably informed[*] that, unless a preservative is
>> used, it's a much as 50% 'degraded' by the time you use it.
>
> I'm pretty certain that the stuff I have bought in the past is a local
> product and the shop always keeps it refrigerated.

That would be the best scenario if you don't grind your own.

>> The opus above was simply detailing my road to the Magic Bullet way
>> of doing it. Using the MB I grind 60g of flax seed (and 5g of chia
>> seed and a pinch of black cardamom [which I intend to replace with a
>> small piece of unground pod when my current stock is used])
>
> I take it you mean the seeds and not the pod itself! I know it's all
> fibre but....

I look at my ground black caramom and it sure looks like it's got ground pod
in there so I assumed that the pod is ground up too. Perhaps it's 'cheap'
stuff, what with cardamom being the third most expensive spice?

>> for each loaf and just tap the meal out of the grinding cup, only
>> needing to wash it every fifth (or so) time it's used. I bake this
>> bread every second day on average.
>
> Now I can see why grinding your own makes sense! I don't use enough
> to warrant buying a grinder.

Ahhh, OK. My bread is not only my food but also my medicine. Hippocrates was
it? "Let food be thy medicine".

>> [*] I did a lot of research on the use of ground flax seed for
>> medical and nutritional purposes. I use it for two purposes, as I
>> touched on up-thread; Due to my use of narcotic painkillers I need a
>> very high-fibre diet
>
> I know what you mean! I've had back trouble in the past and codeine
> shut things down!

Ha! You think that was bad? I was on codeine (titrated up to the maximum
permissible dose within six months) for six years and during that time had
to have hemorrhoid banding every three months, regardless of how much
'Metamucil' I gagged down. Then I switched to morphine and things got much
worse!

Ultimately my bread saved me and had the added benefit of dropping/balancing
my cholesterol way better than I'd ever managed. I call it 'Staff of Life'
and it's the only carbohydrate I eat except for very rare occasions (that my
GI tract reminded me about afterwards). I miss things like spag bol and
mashed spud but, for the sake of my health I need to eat my bread. Luckilly
it tases nice and is equally good with savoury or sweet. :)

>> The other reason was because I have had high cholesterol all of my
>> life. Since I've been using freshly-ground flax-seed meal in my
>> Staff-of-LifeT bread, with the addition of EVOO[**] to the meal just
>> before incorporating it into the dough my cholesterol is the lowest
>> it's ever been. *And that's the only thing I've changed.*
>
> For the last few years my LDL has been higher than is advised but my
> HDL was so high that my Dr wasn't at all worried.
> Last year I started incorporating a spoonful of psyllium husk with my
> breakfast muesli and as a result (I think) my LDL was pulled down to
> the middle of the normal range. Very gratifying.
> I'm trying to keep my bread consumption down at the moment. Excercise is
> difficult - Canadian winter plus shoulder injury{:-(

Yes, I often get told to get plenty of excercise, yet I've been issued a
mobility parking card! Some doctors don't seem to think much, at least not
like us humans.

> The grandkids "helped" me make spongecakes this morning but they took
> them home. I've taught them how to make pizza bases from scratch and
> they, along with their parents, much prefer them to the bought kind.

Excellent! I do all I can to keep the dying art of cooking/baking alive.

>> "Humans will have advanced a long, long, way when religious belief
>> has a cozy little classification in the DSM."
>> David Melville (in r.a.s.f1)
>
> Agreed, in spades!!!!!!

Heh, yes, when the guy wrote that I just knew that it would be my new sig
(after asking permission). IMO religion *may* have had its place once upon a
time in our development as a species but that time has long gone. It's only
the rich churches that keep the myth alive (increasing their 'membership'
mainly in parts of the world that need aid, not mythology) as it's their
revenue stream.

But we won't go into that. ;-)

Best,
--
Shaun.

[Leon Manfredi]

Look into the Magic Bullet

[~misfit~]

Somewhere on teh intarwebs Leon Manfredi wrote:
> Look into the Magic Bullet

Heheeh! You sound a bit like a man in a side-show. ;-)

--
Shaun.

"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."
David Melville (in r.a.s.f1)