The Baker's Hotline

January 3, 2015 at 10:41am

In reply to by Tracey (not verified)

I am not sure if you are using flax meal or whole flax but I am guessing whole. Whole flax meal has sharp edges and are acting like little knives slicing the gluten strands which hold the by-product CO2 which is responsible for helping the bread to rise. You may soak the flax seed in the liquid to help soften. Or grind into a coarse meal. Elisabeth@KAF
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