Baking Formulas
Stone-Ground Whole-Wheat Flax Bread
| Ingredients | % Flour | Lb. | Oz. | Procedure |
| Stone ground whole- wheat flour |
85.00 | 42 | 8 | 1. Do not over mix, should be slightly under mixed. |
| Flax meal | 15.00 | 7 | 8 | 2. 30 minute floor time. |
| Water | 74.00 | 37 | – | 3. Scale. |
| Vital wheat gluten | 4.00 | 2 | – | 4. Round, intermediate proof 10 minutes. |
| Canola oil | 1.00 | – | 8 | 5. Mold. |
| Salt | 2.25 | 1 | 2 | 6. Do not over proof, keep on the young side. |
| Honey | 8.00 | 4 | – | 7. Bake at 360o F for approximately 30 minutes. |
| Yeast-compressed | 3.75 | 1 | 14 | |
| Ascorbic acid | 100.00 ppm | – | Yield: Scale at 20 oz. per loaf for 1 pound loaf. | |
| CSL or SSL | 0.50 (optional | – | 4 |
Flax Honey-Bran Bread
| Ingredients | % Flour | Lb. | Oz. | Procedure |
| Flour | 85.50 | 42 | 12 | 1. Mix to full development. |
| Wheat bran | 4.50 | 2 | 4 | 2. 20-30 minutes floor time. |
| Flax meal | 10.00 | 5 | – | 3. Scale. |
| Water | 63.00 | 31 | 8 | 4. Round, intermediate proof 5-10 minutes. |
| Honey | 15.00 | 7 | 8 | 5. Mold. |
| Salt | 2.25 | 1 | 2 | 6. Full proof and bake at 380o – 400o F for approximately 25 minutes. |
| Canola oil | 1.00 | – | 8 | Yield: Scale at 20 oz. per loaf for 1 pound loaf. |
| Yeast-compressed | 4.25 | 2 | 2 | |
| Vital wheat gluten | 4.00 | 2 | – | |
| Ascorbic acid | 100.00 ppm | – | – | |
| CSL and/or SSL | 0.50 | – | 4 |
Flax Potato Bread
| Ingredients | % Flour | Lb. | Oz. | Procedure |
| Flour | 85.00 | 42 | 8 | 1. Soak flax in water (1½ times the weight of the flax). |
| Flax | 15.00 (dry wt.) | 7 | 8 | 2. Mix to full development. |
| Potato flakes | 3.00 | 1 | 8 | 3. 20-30 minutes floor time. |
| Water (dough water) | 50.00 | 25 | – | 4. Scale. |
| Sugar solids | 6.00 | 3 | – | 5. Round, intermediate proof 5-10 minute. |
| Non-fat dry milk powder | 2.00 | 1 | – | 6. Mold. |
| Canola oil | 1.00 | – | 8 | 7. Full proof and bake at 380o – 400o F for approximately 25 minutes. |
| Salt | 2.25 | 1 | 2 | |
| Yeast-compressed | 3.00 | 1 | 8 | Yield: Scale at 20 oz. per loaf for one pound loaves. |
| Vital wheat gluten | 3.75 | 1 | 14 | |
| Ascorbic acid | 100.00 ppm | – | – | |
| CSL and/or SSL | 0.50 (optional) | – | 4 |
