Serious Eats: Recipes

Bread Baking: Rye with Caraway and Flax

[Photograph: Donna Currie]

I'll admit that I was a little bit slow jumping on the flax seed bandwagon. Maybe it was an anti-hype reaction. Everyone was saying how good they are for you, and I instinctively recoiled. Because if all that's being said it how healthy they are, then flavor must not be a selling point.

Besides, I had plenty of other favorite seeds to dump into bread. I adore sesame seeds, caraway belongs in rye, and of course poppy seeds are a must on Chicago-style hot dog buns.

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But while I can easily resist hype, I have a hard time resisting a great sale, so when I saw a bag of ground flax seeds at a bargain price, I figured that I had nothing to lose. And then I saw whole flax seeds at the bulk food store and I figured that a little bag wouldn't break the bank.

Before I baked with them, I sampled the whole light flax seeds and I was surprised to find they actually tasted good. I was expecting them to be tasteless at best, but instead they tasted sort of a like a cross between sunflower seeds and sesame seeds. Oh yes, I could do something with these. And I could feel virtuous at the same time because flax is good for...something.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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