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I decided to make a quick loaf of bread yesterday. As I was mixing the half white half wholemeal flours I thought to myself "What could give this extra flavour?" I then remembered that I had just purchased some LSA mix (linsees, sunflower seed and almond all ground up) and threw in 70 grams of it.

Once hydrated the dough was sticky and I had to keep adding flour to get it to not stick to my hands.

It rose nicely, but not as high as my normal daily bread and the oven spring wasnt as good as I normally get it either.

Hallo Paula,

Here in Australia we have two magazines Earth Garden and Grass Roots which sometimes have recipes for bread making ( among other topics for folk trying to be more self sufficient) and how to "make do". Perhaps in USA there is a similar magazine or web site that wil help you with your query.

Best wishes, Abigail

(This is a continuation of a discussion started here.)

Hello, my name is RYan and I am a professional chef looking to become a professional boulanger. I am looking for someone with an intimate knowledge of regional european breads. I have many excellent books, but I am looking for some info on harder to find loaves. Does anyone know any one that may be able to help. I am about ready to start making international phone calls.

THanks,

Ryan

In spite of the crazy, rainy weather of the past week or two, farmers in Kansas and other Great Plains states are trying to get the wheat harvested whenever field conditions allow. On my way home from work this evening, I saw these guys making their way across a field:

Makes 16.

A traditional bread recipe in Arabic gulf area, bakes in a special tanor build in the ground.

Serve in weddings, special occasions (Eid al adha), or the religion occasions, with coffee and dates.

This recipe is so healthy and full of nutrition.

For the dough:

5 1/2 cups all purpose flour.