Comments on: Rustic Flax Seed-Currant Bread

By: Missy

Missy — Wed, 11 Mar 2009 17:40:22 +0000

Do you have an easy way to convert the measurements into cups, etc? I am fairly new to bread baking and can’t seem to figure out grams? Thanks so much your site is wonderful and your breads look fabulous…can’t wait to try some!!

By: Rhonda

Rhonda — Mon, 17 Nov 2008 04:34:16 +0000

I recently discovered your blog and have been enjoying it very much. I took a bread class from SFBI last Feb. (whole grains and specialty flours) and remember making this wonderful bread. Well…I was inspired by your posting and made it last night for a potluck. It was better than I remembered!

By: Riana

Riana — Thu, 20 Dec 2007 17:00:27 +0000

om gosh, i just started soaking some linseeds with no idea of what to do with them and i have currents left over from making stollen; i am all over this recipe! thank you!

By: Susan

Susan — Sat, 20 Oct 2007 14:39:09 +0000

Gena Lora, you are so kind, and I love to be stumbled upon.

By: Gena Lora

Gena Lora — Wed, 17 Oct 2007 13:49:58 +0000

This is the best site I have ever stumbled upon!!!

By: ejm

ejm — Sat, 29 Sep 2007 23:41:27 +0000

Thanks for the advice, Susan. It’s unlikely that it is not enough water (I’m working on a post about hand-kneading slack dough). I’m thinking it could well be overproofing. Or possibly not developing the gluten enough – I think it unlikely that it is over-developed with my hand mixing and hand kneading.

I often see that my loaf splits in the baking. Also, I daren’t slash any of my loaves – they seem at a risk of falling… I really must have the nerve to bake it earlier than I do. I have been tending to wait til it looks a bit like it is shuddering on the peel.

-Elizabeth

By: Susan

Susan — Sat, 29 Sep 2007 17:42:34 +0000

Elizabeth, I doubt your baking temp is too hot (although it can happen that a too-hot temperature sets the crust too soon and impedes oven spring). In my experience, the keys to a good open crumb are hydrating the dough (adding enough water), developing the gluten enough but not too much, properly steaming the oven, and not overproofing. I do think most people tend to overproof their loaves.

Tanna, I’ll be looking forward to seeing your take on this bread. I think I had a bad experience with flax seeds once which led me to believe I didn’t like them, but I have to admit that several things I’ve had them in recently were pretty darn good.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Fri, 28 Sep 2007 18:20:52 +0000

I enjoy flax seeds and it’s fairly common for me to put them in most of my breads. Might have to give this a spin.

By: ejm

ejm — Thu, 27 Sep 2007 17:14:53 +0000

I love currants and flax seed! (Hmmm, do you think that might mean I’ll dislike the bread made with them? )

I am particularly impressed with the holey texture. This is what my husband is REALLY wanting from the bread I bake and I have never quite achieved it. Even when I do get the varied sizes of holes, the crumb is still quite moist and somewhat heavy. I bake it til the internal temperature is around 210-215F…

He thinks that I am baking at too high a temperature and creating a barrier for the inside. Any thoughts?

I usually preheat (with a stone) to 500F and then immediately turn the oven down to 400F when putting the bread in. I never spray the oven but always liberally spray the loaves with water.

-Elizabeth

By: Susan

Susan — Thu, 27 Sep 2007 15:26:06 +0000

Nils: Yes, runny honey could be a bit messy, but if you cut the slices thicker, or horizontally, you should be able to get slices without holes that go all the way through. I really love the way this tastes with just a bit of honey.

Lewis: Thank you for the kind words and welcome to my blog!