wheat-rye-flax bread

yeast mix

2 c water

1 tbsp raw honey

1 1/2 tbsp instant dry yeast

flour mix

2 c whole wheat

1/2 c rye

1/2 c vital wheat gluten

1/2 c milled flax seed

additional ingredients (in small, unmeasured proportions)

sea salt

white vinegar

olive oil

milled caraway seed

i baked the 3 boules you see pictured using the above ingredients and following the same method explained in great length on post 11.09.2010 and then lengthened on post 11.14.2010. boules, from what i've recently gathered, is the token french term for this style of freeform loaf - in case you were wondering. 

some notes on the ingredients - the flour proportions are a minimum, i may of ended up using about any extra cup or so of whole wheat and rye thrown together. the additional ingredients are not a mandatory part of the recipe, i'm just listing them for the sake of science. 

on a health-minded note - just because this recipe has some flax in it's girth doesn't make it a low-gluten bread like other recipes that incorporate the ingredient. even without the vital wheat gluten, the whole wheat flour makes up the majority of the dough and can account for a high gluten content alone. i'm sure some practices could omit the vital wheat gluten, but i just can't kick the habit. i'm curious to understand what the gluten content of my bread is or if that's a even measurable quality of bread. eh, doesn't seem to hurt me - i'm willing to wave a flag for the gluten-rich diet. i can start some rumored health benefits - right here on the infallible internet. like, let's say... you hear that a gluten-rich diet promotes shinny hair and that helps your body fight allergies? i say, true until disproven - haha, it's like what foxnews does to people - i'll stop spreading lies. but i'll be hard to convince that gluten-free is a way for me. so sorry i am for those who must lead a gluten-free existence - i have tasted rice bread - and i would rather exercise. 

alright, that's all from here - peace

by kevin walsh, 2010