Thursday, May 19, 2011

Flaxseed Bread


In the interest of full disclosure, this bread had two strikes against it before I even began. First, it is a rye bread. If you have been reading my previous postings, you will know that I don't generally care for rye breads. Worst yet, it has flax seed. I realize that flax is wonderfully healthy, but it always seems to have a grassy taste that I don't care for. It is true that baking considerably lessens this problems, but it rarely eliminates it. Still, it was one of the recipes in the book, so I made it, ... but not with a great deal of enthusiasm.

Wwhen all is said and done, it really isn't a bad loaf. Not great, but not bad. But not something I'll be in a hurry to make again. Recipe completed. Time to move on.

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