Flecks o’ Flax

March 9, 2008

Cooking, Journal, Lauren

Hey, I figured out a way to use up that leftover flaxseed meal that Brad was eating at Christmas. I’m putting it in the bread dough, about a tablespoon in each cup of flour. Turns out it doesn’t change the flavor very much, and it’s actually incorporating a whole grain into our highly processed white flour dough. Mmmmm….. highly processed…. You may notice the bag of King Arthur flour, as well. It’s apparently the Cadillac of bread flours, and it was the reason we went to that cute little grocery store last Saturday. Plus, it’s got a picture of King Arthur on it -how cool is that!?! I didn’t even know he baked!

Heal my heart, flaxseed.

Today, I stopped in a regular grocery store in Lincoln and they had the same flour for half the price. *sigh*

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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11 Responses to “Flecks o’ Flax”

  1. Karla Said on:

    That looks far more appetizing than Brad’s honkin’ big spoonful!

    Reply

  2. Brad Said on:

    The bag of flax seed says it can be used in place of butter. You should try to make cookies with that substitution! I bet they would be really weird.

    Reply

  3. Deanne Said on:

    I am too chicken to make substitutions like that! So is it a tablespoon in place of the flour? Or in addition to?

    It may be highly processed, but they haven’t doused it with funky chemicals that make it whiter than it should be! You’re a step ahead of us--we buy our bread flour at Sams, and they only have normal (bleached) bread flour.

    Reply

  4. Peggy Said on:

    King Arthur would be so proud, as am I my lady.

    Reply

  5. Annette Said on:

    Cute is always more pricey!

    Reply

  6. Chris Said on:

    Smart picture, but it doesn’t look like King Arthur from this side of the pond ~ more like a Crusader off to the Holy Land to bash the infidel. Arthur’s legend was well-established before the Crusades.
    On another subject, why aren’t you using a wholemeal flour?

    Reply

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