Flax in bread...

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Hi Pam (and everyone else who might be doing this), I would warn against using flax oil in your bread, since high heats, especially in baking and cooking destroy the beneficial nutritional compounds of flax oil. And since it is so expensive, it's best to get all the nutrition you can out of it! It is a very sensitive oil which is why it should be bought in bottles that are darkened that don't allow sunlight to effect it and are refrigerated. Even flax seeds, whole and ground, should be purchased in bags that are not clear. Also, once the bags are opened, they too should be refrigerated. To use the oil, it's great in salad dressings, drizzled on steamed veggies, etc. The seeds

I use ground and put in smoothies, on yogurt or sprinkled on my cooked cereal after it is prepared. While some of these foods you are putting the oil or seeds on are cook and warm, you aren't cooking the oil or seeds themselves. I would also mention that whole flax seeds, are nearly impossible for our digestive system to breakdown... starting with our teeth can't sufficiently grind them and on down through the GI tract. So they are best consumed ground or as an oil. Personally, I don't even buy anything that has whole flax seeds in it, ie bread, cookies, etc., because it has probably been baked and well, it will cost more and I know I won't get the nutrition from it.Whew. Anyway, I hope that lent some insight into the world of flax! Best,SaraFrom: Pam Newbury <pknewbury@...> Sent: Sun, January 16, 2011 12:35:37 PMSubject: [ ] Garlic as a dough enhancer

I use Flax oil in my bread, adding a nutritional boost as well. Joe, I like your tip about using garlic as a dough enhancer. Do you use fresh garlic? How much? In the amounts you use, would the garlic flavor the bread? If I wanted to flavor the bread, would you recommend using additional garlic? Thanks,Pam From: [mailto: ] On Behalf Of JoeHSent: Sunday, January 16, 2011 11:22 AM Subject: [ ] Re: replacement for Soy Letchin Good Morning Phyllis - Lecithin is a fat compound that is a large molecule that binds with other molecules to create a softer, lighter, smoother dough/bread with a better crumb. In combination with ascorbic acid and ginger you would have a "standard" dough enhancer. Dough enhancer is used as a natural preservative. There is lecithin made from egg

yolk, but I do not remember the last time I saw it.If you remove the fat (lecithin) your bread can be drier and be more crumbly. There are several options which I would recommend:Sunflower Lecithin - sometimes a pain to findEgg yolk - the "fat" of the eggMilk products: dry buttermilk whey, buttermilk, milk solids, milkFats - Butter, lard, shortneningGarlic - (in very small amounts) - works as a preservative and makes dough easier to workRegards,JoeJoe HertzbachPele's Ovenjoe@...831.531.7422New Bakery Address (Coming Soon)504A Front StreetSanta Cruz, CA 95060