The Power of Persuasion (BBB July 2015)

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BBB: Let's Get Baking wp-image-2180 summary: recipe for Power Bread, based on a recipe in “Peter Reinhart’s Whole Grain Breads”; throwing off prejudices; making substitutions; new lame handle; a Bread Baking Babes project; (click on images to see larger views and more photos)

Power Bread (BBB July 2015) wp-image-2185Bread Baking Babes (BBB) July 2015

Ah summer! Isn’t it wonderful?

Power Bread (BBB July 2015) wp-image-2175 It’s quite warm and humid right now. But after the miserable cold winter and spring, I’m determined not to complain about the heat.

So what can I complain about? Because life just isn’t complete without a little complaining, is it? :-)

This month’s bread was a challenge for me and doubly so. First of all, it’s a complex recipe (or should I say “formula”?) by the inimitable Peter Reinhart. Second of all, it requires a lot of reading and re-reading to get it. And thirdly (oops!! I said “doubly”, didn’t I?), it smacks of being health bread. Not that there’s anything wrong with health bread. I just have a fear of anything that might make me start wearing baggy cotton shirt over an equally baggy (mismatched pattern and colour) skirt and oversize lumberjack socks with sensible sandals…. :lalala:

Still, everyone assures me that the bread is great, so being an obedient BBBabe, I forged ahead. Late, as usual.

Peter Reinhart's Whole Grain Breads (wp-image-2181) This bread […] utilizes a raisin puree and various seeds for both flavor and nutrition. When I go on the road to teach bread baking classes around the country, this is the bread that is requested most often. It follows a different method than most of the formulas in this book. The pre-soaker makes it a three-day process […] This bread is high in protein and fiber for sustained energy, yet it also offers a quick carbohydrate burst via the raisin puree with its more readily available sugars. The raisins are soaked overnight so they will puree easily in a blender or food processor, almost, but not quite, disappearing in the bread. Sunflower seeds are just plain delicious, as well as nutritionally rich. They give this bread a wonderful nutty flavor and a long, pleasant finish. Oat bran has many documented benefits and is an especially good source of cholesterol-fighting soluble fiber.
 
Like several other breads in this book, this one contains flaxseeds, one of the real miracle foods that have recently come into their own, especially in breakfast cereals and as a nutritional supplement. […] Soaking them in water overnight starts the germination process, which activates enzymes that make the seeds easier to digest.

-Peter Reinhart, Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (ISBN: 160774130X, 9781607741305), Powerbread

Here’s how it went:

BBB Power Bread diary:

10 July 2015, 13:18 I really should start thinking about making this bread, shouldn’t I? And I really should try not to think about the somewhat ridiculous prejudice I have against Peter Reinhart and his insistence at lightly oiling the rising bowl, using copious amounts of plastic wrap, calling recipes “formulae” and being a bread revolutionary. For all I know, he’s stopped doing that and is simply making bread.

But. It’s only the 10th. There’s still tons of time, isn’t there?

11 July 2015, 18:59 I’m being summoned to come NOW for dinner and thought that while I’m here, I’d just take a peek at this month’s recipe.

Oh oh. Am I right that this whole thing really requires 4 days? Surely not!!

Perhaps I should print it and peruse it after dinner….

12 July 2015, 10:59 Let’s see now… pre-soaker: 8-24 hours; soaker: 12-24 hours; biga: 8 hours to 3 days (refrigerated? why???); final dough.

Yikes! I wasn’t paying attention (so what else is new?) to the fact that it looks like this is more than a two day process! I guess I’d better get that pre-soaker going.

Pre-soaker
71 g (or 2.5 oz or 6.5 Tbsp) raisins
14 g (or 0.5 oz or 1.5 Tbsp) flaxseeds
170 g (or 6 oz or 3/4 cup) water
 
Mix all pre-soaker ingredients together in a small bowl, cover, and let sit at room temp for 8-24 hours.
 
-BBB Power Bread recipe

Soak raisins for 8-24 hours? Are they crazy?! I don’t think so. They’ll get all fat and bloated! :stomp:

Perhaps I should read the rest of the recipe too….

Puree the pre-soaker in a blender, and mix with the remaining soaker ingredients in a medium bowl.
 
-BBB Power Bread recipe

Oh!! Now I get it! (duh…) The raisins are probably supposed to get all bloated and fat.

Okay, okay. I’ll presoak the raisins after all.

BBB Power Bread wp-image-2163 13 July 2015, 17:16 Ewwww!! I knew the raisins would get fat. But I didn’t know they’d turn greyish. They look like dead flies! And the flax seeds are all oozy. {Brrrr...} Luckily, the sludge smells fine though.

Mixing the soaker was easy and now my gag reflex is completely at bay.

Biga
170 g (or 6 oz or 1 1/3 cups) whole wheat or white whole wheat flour
1 g (or 0.03 oz or 1/4 tsp) instant yeast
142 g (or 5 oz or 1/2 cup plus 2 Tbsp) milk, buttermilk, yogurt, soy milk, or rice milk, at room temp
 
-BBB Power Bread recipe

Ha. With all of these options, you would think that I wouldn’t be doing any substituting, wouldn’t you? But of course, I am. I already used ground rolled oats instead of oat bran because I’m too lazy to ride to the health food store (only 5 minute bike ride away, which gives you an idea of how lazy I am) to get such a small amount of oat bran.

But I also refuse to buy instant yeast when we have so much active dry yeast on hand. We do have yoghurt though. I’m afraid it wasn’t quite “at room temp”. I weighed it and left it sitting on the counter while I squinched up my face to pulverize the swollen forms surrounded in slimy seeds. Then I really took my time to stir the soaking ingredients together.

Power Bread Starter wp-image-2167 However, even though it’s around 25C in the kitchen, the yoghurt wasn’t even close to room temperature. I also didn’t rehydrate the yeast. T claims that he never does when he makes bread. And I know the yeast is viable. So everything should be alright, shouldn’t it?

Mix all of the biga ingredients together in a large bowl. Wet your hands, and knead for 2 min. Then let it rest for 5 min and knead again for 1 min. Transfer the dough to a clean bowl, cover, and refrigerate for 8 hours to 3 days.
 
-BBB Power Bread recipe

What?! Okay, that’s it. I’m going to quit reading in advance. There’s no way that I’m going to knead the biga for 2 minutes, let it rest for 5 and then knead again. Why?

And refrigerate it? Is Mr. Reinhart crazy? I’m leaving it out on the counter with the soaker.

14 July 2015, 07:14 I just looked at the biga.

Oh oh. It looks like it hasn’t moved even one iota. What a good thing it is that I didn’t put it in the fridge! I’ll put it into the oven with only the light turned on and let it sit a little longer. Maybe by a miracle it will start bubbling.

07:26 I know I said I wasn’t going to read ahead any more. And, once again, I really wish I hadn’t. I’m looking at the final dough ingredients and see that the sunflower seeds are supposed to be ground and that there is no extra liquid. With WHAT am I going to rehydrate the yeast?? The honey?

Oh wait, Mr. Reinhart says to knead with “wet hands”. I’ll use that water to rehydrate the yeast! Or maybe I’ll omit some of the honey (won’t the raisins make this bread sweet enough?) and substitute it with water.

mezzaluna  wp-image-2169 And as for grinding all those sunflower seeds into a flour: why, why, why? The flavour will be lost! I’m going to grind half. Maybe. Or, maybe I’ll just chop them with a knife. I hate to disturb this beautiful summer morning calm with the shrieking whine of the electric grinder.

I decided to use the mezzaluna….

09:47 Mixed and kneaded! As I was about to get the whole wheat flour out, I noticed our giant bag of atta. Of course, we’re still making chapatis. But we’re not making them every day and I’m a little worried that the atta will go bad so I decided to use it instead. (Too bad we can’t buy it in smaller bags!)

Cut the soaker and the biga into 12 pieces each.
 
-BBB Power Bread recipe

Power Bread Ingredients wp-image-2171 Happily, my reading technique stopped me from noticing this cutting instruction. I simply put the soaker and starter into the same bowl with the rest of the ingredients and kneaded them all together.

I’m very happy to report that in spite of expectations, the resulting ball actually looks like bread dough. Yay! (Sorry for doubting you, Judy!)

if [the dough is] very dry and not sticky, add more water.
 
-BBB Power Bread recipe

I did have to add more water. It was VERY dry and not even remotely sticky. After adding 50 gm of water, the dough came together nicely though. Even so, it wasn’t the easiest dough to knead because of all those sesame seeds. I started kneading in the bowl and then moved out to the board; I feel like my hands got really massaged by all those seeds!

At this point your dough should pass the windowpane test. If not, knead more until it can pass the test.
 
-BBB Power Bread recipe

The windowpane test?? Excuse me: {hahahahahahahahaha}

In an hour or so, I’ll go and give the dough another turn to make sure that it’s smooth enough.

11:21 Good thing I decided to do that turn! The dough is really active and had almost doubled.

13:35 Wow! Is this dough ever busy! I’ve already pushed it down once more (or was it twice?) and am just headed out for an hour or so. I’m pushing it down again.

14:53 I shaped the bread and after a little deliberation, decided to do it in a round and proof it in our brotform rather than grease a loaf tin.

proofed bread wp-image-2172 15:45 Whoa! It’s almost ready to go into the oven! Already!

[L]et it sit at room temp for 45-60 min (until it’s 1.5 times its original size)
 
-BBB Power Bread recipe

Oooops! Did I say “almost ready”? It’s definitely doubled.

Lame  wp-image-2173 16:35 I couldn’t stop myself from using my new lame. The forged iron handle has the perfect weight! Here’s hoping that the bread hasn’t over-risen and that there will be some oven pop.

Preheat the oven and a steam pan (an empty metal pan on the bottom oven rack) to 425. Put bread in the oven, pour 1 cup hot water into steam pan, and reduce oven temp to 350. Bake for 20 min. Then remove steam pan, rotate bread 180 degrees, and bake for another 20-30 min, or until loaf or rolls are brown, have an internal temp of at least 195, and have a hollow sound when thumped on the bottom.
 
-BBB Power Bread recipe

Because it was proofed in the brotform, I didn’t spray the loaf. I also didn’t bother with the steam pan. Here’s hoping Mr. Reinhart’s henchmen don’t come after me!

ears wp-image-2177 17:48 Wow! The bread smells great! It’s a little heavy but that’s to be expected with so many grains. It’s also a little flat but that too is to be expected with so much over-rising. And the slashes worked pretty well too. It’s always so exciting when there are ears. Sure, they’re little ears; but they’re ears nonetheless.

It’s presently cooling. So sorry I had so many doubts. Now I can’t wait for breakfast.

First thing yesterday morning, we tasted the bread.

Power Bread  wp-image-2178

It’s a tiny bit on the salty side. Now I’m wishing I’d paid closer attention to the weight/volume specs for the salt: “4 g (or 0.14 oz or 1/2 tsp)” in the BBB recipe. Correct me if I’m wrong but if USDA says that one teaspoon of salt weighs 6gm, then half a teaspoon of salt weighs only 3gm. So either the volume amount or the weight is wrong. Now that I’ve made the bread, I’d say that the salt is on the high side and the recipe SHOULD call for 3gm salt in the soaker and 3gm salt in the final dough.

It’s really good thinly sliced and lightly toasted. We’re thinking it will be the perfect base for cream cheese and lox, or cream cheese and onion jam, or cream cheese and pepper jelly….

As complicated as the recipe is, it’s definitely worth the effort.

Thank you for forcing me to bake it, Judy!!

Here is the BBB July 2015 Power Bread recipe. And here is what I did to it:

BBB Power Bread
based on a recipe in “Peter Reinhart’s Whole Grain Breads”

makes 1 round loaf

Evening 1: Pre-soaker

  • 71gm (6.5 Tbsp) Thompson raisins ¹
  • 14gm (1.5 Tbsp) flaxseeds
  • 170gm (170ml) water

Evening 2: Soaker

  • All of pre-soaker
  • 170gm (1+1/3 c) 100% whole wheat (no additives) flour ²
  • 14gm (2 Tbsp) rolled oats, finely ground ³
  • 4gm seasalt (2/3 tsp fine salt) 4

Evening 2: Starter

  • 170gm (1+1/3 c) 100% whole wheat (no additives) flour ²
  • 1gm (0.25 tsp) active dry yeast 5
  • 142gm (142ml) plain yoghurt (ideally at room temperature) 6

Day 3: Dough

  • 6gm (~2 tsp) active dry yeast 5
  • 65gm (65ml) water at 100F 5
  • 6gm (0.5 tsp) apricot jam 7
  • All of the soaker
  • All of the starter
  • 56gm (~6 Tbsp) sunflower seeds 8
       » 30gm whole
       » 26gm chopped finely
  • 57gm (~7 Tbsp) atta ²
  • 28gm (~3 Tbsp) brown sesame seeds, whole
  • 4gm seasalt (2/3 tsp fine salt)
  1. pre-soaker: In the evening of two days before you will be baking the bread, put all pre-soaker ingredients together into a small bowl, cover, and leave to sit at room temperature for about 24 hours. (Even though I haven’t tried this, feel free to omit the raisins from the pre-soaker and add them whole when kneading the final dough.)
  2. soaker: On the evening of the day before you will be baking the bread, pour the pre-soaker into a blender (I used our Magic Bullet) and pulverize the revolting mess. Stop the gag reflex by concentrating on the lovely aroma from the raisins. If you haven’t included the raisins, simply avert your eyes from the oozy mucus coming out of the flax seeds.
  3. Pour the now rather innocuous sludge into a large bowl with
    the rest of the soaker ingredients. Using a wooden spoon, stir until it comes together. Cover with a plate and leave at room temperature overnight. (If the kitchen is cold, put it in the oven with only the light turned on.)
  4. starter: On the evening of the day before you will be baking the bread, stir the starter ingredients together in a medium-sized bowl. Knead the mixture for 2 or 3 minutes with your hands until it’s relatively smooth. Cover the bowl with a plate and leave at room temperature overnight. (If the kitchen is cold, put it in the oven with only the light turned on.)
  5. mixing the dough: On the morning of the day you will be baking the bread, whisk the yeast into the water and apricot jam in a small bowl. Then put all the ingredients together into the large mixing bowl. Use a wooden spoon to stir them together as best you can. If the dough seems overly wet, add a bit of flour. If it is dry, add a little more water.
  6. kneading Use your hands to knead the dough in the bowl. Knead it well for about 10 minutes until the dough is relatively smooth and only a little sticky. Don’t be overly concerned about the fact that the sesame seeds make the dough feel so grainy. Refuse to do the windowpane test because you think you’re smarter than the average bear and decide to come back later to give the dough a couple more turns if it seems as if it hasn’t been worked enough. Pretend that you didn’t even notice the instruction to “form your dough into a ball, place it into a lightly oiled bowl, roll it around in the oil, and let it sit covered at room temp for 45-60 min”. Simply cover the bowl with a plate and put it in the oven with only the light turned on until it has doubled in size. Forget that the kitchen is warm for once and the dough rises really fast. When you see that the dough has almost tripled, push it down by giving it a few turns. Come back a half hour later to see that it’s doubled again but that it’s too early to shape, push the dough down again. Lose track of how many times you do this. Realize later that you were supposed to leave it only “until it’s about 1.5 times its original size”. Pretend it doesn’t matter.
  7. shaping Turn the dough out onto a lightly floured board and form it into a round. Put it seam side down into a well floured brotform. Cover the brotform with a overturned large bowl. Leave it to sit at room temperature (or in the oven with only the light turned on) until it has almost doubled. (The BBB recipe suggests shaping it into a loaf shape and putting “the loaf-shaped dough into a lightly oiled 8.5″ x 4″ loaf pan, cover loosely with plastic wrap, and let it sit at room temp for 45-60 min (until it’s 1.5 times its original size)”.) Finally learn that if it’s close to 30C outside and 25C inside, it will take only about 45 minutes for the bread to rise.
  8. baking When the bread has risen, remove it from the oven and put it on the counter. Make sure that there is stone on the rack on the second shelf of the oven (to prevent burning on the bottom). Turn the oven to 375F.
  9. Just before putting the bread in the oven, use your fancy new lame to slash the loaf. Put the bread onto the stone. Immediately turn the oven down to 350F and bake for 30 minutes. Turn the bread around. Turn the oven down to 350F and bake for a further 10 to 15 minutes until the internal temperature is about 200F or the bread sounds hollow when knocking on the bottom of the loaf.
  10. cooling: Put the finished bread onto a footed wire rack to cool. Allow the baked bread to cool completely before cutting into it – remember, as good as it smells, it’s still baking inside! (Even if you’ve ignored the instructions about using hot water from the tap, please do not ignore this step.) 9

Notes:

1.) Raisins After soaking overnight, the raisins look revolting. And while they add a nice sweetness to the bread, next time I will omit them from the pre-soaker and add them whole to the actual bread dough. We prefer the idea of getting little bursts of sweetness from the raisins. Not to mention that the raisins will remain a palatable colour and consistency.

2.) Flour The BBB recipe calls for “whole wheat or white whole wheat flour”. I decided to use 100% whole wheat flour in the soaker and starter and atta (finely ground 100% wholewheat flour for making chapatis) in the actual dough.

3.) Rolled oats The BBB recipe calls for oat bran. While it is available at our health food stores, I was just too lazy to get it when such a small amount was called for. It seemed wiser to use the rolled oats we always have on hand. I ground them in the electric coffee grinder (which means there might be a trace of coffee in the bread).

4.) Salt The BBB recipe calls for “4 g (or 0.14 oz or 1/2 tsp) salt” in the soaker and the same amount (4gm) in the final dough. Because we often use Kosher salt (much bigger grain), we always weigh salt…. But. According the the USDA website, 1 tsp salt = 6 g. Next time, I’ll use 3gm salt in the soaker and 3gm salt in the final dough. (For more information about measuring salt, please see Salt is salt, right?.)

5.) Yeast and Water The BBB recipe calls for calls for instant yeast. We never have instant yeast in the house; I always use active dry, substituting it measure for measure. I’m not wild about using active dry without rehydrating it first but I did for the starter. And even though the starter was sitting for at least 12 hours at around 25C, it hardly budged. So I was afraid not to rehydrate the yeast first for the final dough.

While the BBB recipe does not call for any water at all in the final dough, it does call for “21 g (or 0.75 oz or 1.5 Tbsp) honey or agave nectar or sugar or brown sugar”. I decided to substitute some of that with 15gm water at 100F. After mixing the dough, there was a lot of flour still left in the bottom of the bowl. Happily, the BBB recipe anticipates this and says, “Dough should be slightly sticky; if it’s very tacky, add more flour; if it’s very dry and not sticky, add more water.” So I added 50gm (50ml) more water. At 100F….

Like a broken record, I’ll say it again: please do not use water from the hot water tap. Instead, heat the water in a kettle or microwave. If you are allergic to using a thermometer, you can check the temperature by putting a few drops of water onto your wrist: if it feels warm, it’s too warm; if it feels cool, it’s too cool; if it feels like nothing, then it’s fine. Please note that before the yeast is added, the liquid temperature must be BELOW 120F (49C) because yeast begins to die when the temperature is higher than 120F.

6.) Yoghurt The BBB recipe calls for “142 g (or 5 oz or 1/2 cup plus 2 Tbsp) milk, buttermilk, yogurt, soy milk, or rice milk, at room temp”. With my excellent {cough} reading skills, I didn’t notice the “at room temp” until too late. The yoghurt was still on the cool side when I mixed and kneaded the starter.

7.) Apricot Jam The BBB recipe calls for “21 g (or 0.75 oz or 1.5 Tbsp) honey or agave nectar or sugar or brown sugar”. I decided I didn’t want this bread to be overly sweet so I only added a small amount of apricot jam. Next time, I would add a little less water and use the amount of honey that Mr. Reinhart suggests.

8.) Sunflower Seeds The BBB recipe calls for the sunflower seeds to be ground finely into a flour, saying, “Grind the sunflower seeds into flour in a blender, food processor, or spice grinder (gently pulse or it will turn into sunflower seed butter, not flour)”. I just couldn’t bring myself to do that so left some of the seeds whole and chopped the others with our mezzaluna.

9.) But I LIKE warm bread just out of the oven!! N.B. Of course you will want to serve warm bread. Reheat it after it has cooled completely. (It is still baking when first out of the oven!) To reheat any UNsliced bread, turn the oven to 450F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.

 

Power Bread wp-image-2176

(This morning, we had Power Bread toast, thinly sliced with goat’s cheese and pepper jelly. It was really good!)

Bread Baking Babes Bread Baking Babes: Power Bread (July 2015) wp-image-2180 As one of the newest BBBabes, Judy has jumped right in and agreed to be our host for July 2015’s Bread Baking Babes’ challenge! Along with the rather long instructions for the bread, she added succinctly:

It’s a long recipe […] Turned out deliciously. Definitely one I’d make again. Just fyi.
 
-Judy

We know you’ll want to make Power Bread too! To receive a Baking Buddy Badge to display on your site: make the bread in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 July 2015. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to email the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ July bread:

 


lame handle wp-image-2186
I think this new toy is why the scoring went so well!

It was really a pleasure with this lame with its stunningly beautiful handle made by Lance Ziegler of Burnt Whisker Forge (burntwhiskerforge.com). The weight is perfect and the curve of the handle fits wonderfully into the hand. Thank you, T!!!

(See?? Yet another reason to not be able to complain. What on earth am I going to do?)

 

 

This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, bread recipe, food & drink, posts with recipes, whine on by . Power Bread

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  • Ha ha! Great story! I think maybe that the second time I made the bread I used the stand mixer and dough hook. I agree with many of your observations, but I had faith in the recipe. Thanks for being so brave!

  • Karen

    Your posts are always such an amazing read Elizabeth! Love ears on bread, and I love your new lame too. Plus, I love that you just used “ephemeral” in your post!

  • Lien

    Hahaha I can see you gnawing on the crust of your powerbread with health sandals and a baggy shirt, This once was the image of healthy food, glad that is over! You can eat healthy and still look like yourself. Your loaf is the airiest I’ve seen so far, Very appealing!

  • katiezel

    On the one hand it looks (and sounds) like a bread I would love. On the other hand…. 4 days? When the temps are topping 38C? Maybe you could send me some…..

  • tanna jones

    And I used all that extra yeast and never saw much action … go figure. All the differences and we all got great breads. I will take your idea on the mezzaluna! I think it would add much to have not so finely ground the sunflower.

  • Thank YOU for being a good sport about my less than complimentary remarks about the recipe. Now that I’ve made it, I have a little more faith in the recipe. But next time, I’ll just consult the ingredients list and forget all the instructions.

    I wonder if this could easily be a two day bread by simply removing the raisins from the presoaker and turning the pre-soaker and soaker into one thing that sits overnight with the biga. Then the raisins would be added {gasp} whole to the dough. And I think the sunflower seeds should be left whole as well. :lalala:

  • Ha! Thank you, Karen. I know that always get a bit carried away but I just can’t stop myself.

    And I love my new lame too! I couldn’t believe it when I was presented with the package that contained the lame handle. It’s really fabulous!

  • It’s true!! I am wearing a baggy shirt. And this morning it was a bit chilly so I had socks on with my sandals. Oh dear, oh dear!

    But, while the loaf may appear to be airy, looks are quite deceiving. The bread is on the heavy, dense side.

  • Hmmm, at that weight? Canada Post would charge us a fortune to send such dense bread. It’s probably less expensive for me just to jump on a plane and bring it with me on-board.

    Say… there’s a fun idea! What else shall I bring?

    (It only takes 3 days… and the oven only has to be on for the baking part. And I suspect that if you shape it into rolls, you could bake it in the barbecue. Just be prepared for the hideousness of the raisins. They really do look revolting.)

  • How bizarre that your bread didn’t bubble like a fiend with all that extra yeast you added!

    I’m with you with leaving the sunflower seeds whole. I’m really surprised that there isn’t really much sign of the whole seeds. Next time, I won’t even bother with the mezzaluna at all and just leave all the seeds whole. I like the idea of omitting one more of Reinhart’s zillion steps for this needlessly complex recipe.

  • katiezel

    Great idea! We could ambush, er, I mean surprise Tanna in Paris!. I’m sure she would be thrilled.

  • Barbara M

    It’s good to know how to get nutrition out of flax seeds without grinding them. But am I brave enough to confront the oozy mucus?

  • I think it would be okay if the ugly bloated raisins weren’t there to add to the horror. Soaked flaxseeds are not nearly as oozy as okra.