Flax Seed in bread?
New member here, *waves* A friend referred me over here as I'm in a bit of query. I looked at the tags, but nothing popped out at me. (And I had difficulty finding the page navigation for looking beyond one page.)
I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.
I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?
Thanks for any help!
I'd like to use oat milk and flax seed in my yeast breads--specifically, I'd like to make homemade bread because it'll be cheaper for me, but I don't want just whole wheat bread. I'd like to make it with flax seed and in place of milk, oat milk. To make it healthier.
I'm good with baking soda/powder leavened doughs (in fact, I have a tea scone recipe I created recently that I shall share later!), but not yeast ones. So I'm unsure if the oat milk will be a good replacement for regular milk and I'm not sure what the equivilancy is for flax seed; as in, if the recipe calls for 1 1/2 c all purpose flour, can I cut that flour down to 1 c and use 1/2 c ground flax seed instead? Or is it more complicated than that?
Thanks for any help!