Demi-Wheat Flax (sandwich)Loaf

Makes 1 loaf (16-slices)

Calories: 130

Carbs: 24 g

Fiber: 2 g

Protein: 5 g 

Grade: B 

Cost: $0.18

61%

• SOAKER

• 30 g Flax Meal

• 45 g Water

• 7 g Poppy Seeds

• BIGA bubbled 12 hours

• 20 g Starter

• 60 g Water

• 60 g Double Bubble Mix

• DOUGH (AUTOLYSE 30 minutes)

• BIGA

• SOAKER 

• 60 g Milk, warm

• 125 g Water, warm

• 40 g Butter, softened

• 20 g Honey

• 6 g Instant Yeast

• 200 g AP Flour

• 200 g Wheat Flour

• ADD and HAND KNEAD 1-minute

• 10 g Salt

• DOUGH HOOK KNEAD 6-minutes (4/5/4/5/4/5/3)

• PROOF BOX rest for about 60-minutes

• FORM loaf and PROOF in prepped pan for about 45-minutes

• SEAL with 

• 10 g Melted Butter

• BAKE at 350-degrees for 20-minutes then foil tent and continue baking 10 more minutes 

• BASTE with 10 g Melted Butter immediately after baking

• REST IN PAN for 5-minutes then steam cool for 2-hours before slicing

Makes 1 loaf (16-slices)

Calories: 130

Carbs: 24 g

Fiber: 2 g

Protein: 5 g 

Grade: B 

Cost: $0.19 

(70% )

1. 1. SOAKER

      • 30 g Flax Meal

      • 45 g water

      • 6 g poppy seeds

2. BIGA bubbled 12-hours

   2. • 20 g starter

      • 60 g water

      • 60 g Double Bubble Mix

3. TANGZHONG (MIX thoroughly then LOW HEAT COOK for about 3 minutes to make a paste...COOL)

   2. • 45 g water

      • 45 g milk

      • 15 g Bread Flour

4. DOUGH (AUTOLYSE 30-minutes)

   2. • BIGA

      • SOAKER 

      • TANGZHONG

      • 100 g milk, scalded and cooled

      • 30 g honey

      • 1 egg (**35 g water)

      • 6 g instant yeast

      • 185 g Bread Flour

      • 185 g Wheat Flour

5. ADD and HAND KNEAD 1-minute

   2. • 9 g salt

6. DOUGH HOOK KNEAD 6-minutes (4/5/4)

7. PROOF BOX rest for about 60-minutes

8. FORM loaf and PROOF in prepped pan for about 45-minutes

9. SEAL with 

   2. • 10 g Melted Butter

10. BAKE at 350-degrees for 20-minutes then foil tent and continue baking 15-minutes more

11. BASTE with (10 g) butter immediately after baking

12. REST IN PAN for 5-minutes then steam cool for 2-hours before slicing

Makes 1 loaf (16-slices)

Calories: 135

Carbs: 24 g

Fiber: 3 g

Protein: 5 g 

Grade: B 

Cost: $0.18 

(70% )

1. 1. SOAKER

      • 30 g Flax Meal

      • 45 g water

      • 6 g poppy seeds

2. BIGA bubbled 12-hours

   2. • 20 g starter

      • 60 g water

      • 60 g Double Bubble Mix

3. TANGZHONG (MIX thoroughly then LOW HEAT COOK for about 3 minutes to make a paste...COOL)

   2. • 90 g water

      • 15 g Bread Flour

4. DOUGH (AUTOLYSE 30-minutes)

   2. • BIGA

      • SOAKER 

      • TANGZHONG

      • 125 g milk, scalded and cooled

      • 30 g sugar

      • 1 egg yolk (**10 g water)

      • 6 g instant yeast

      • 370 g Wheat Flour

5. ADD and HAND KNEAD 1-minute

   2. • 9 g salt

6. DOUGH HOOK KNEAD 6-minutes (4/5/4)

7. PROOF BOX rest for about 60-minutes

8. FORM loaf and PROOF in prepped pan for about 45-minutes

9. SEAL and TOP  with 

   2. • egg white wash

      • 9 g poppy seeds

10. BAKE at 350-degrees for 20-minutes then foil tent and continue baking 15-minutes more

11. REST IN PAN for 5-minutes then steam cool for 2-hours before slicing

Makes 1 loaf (16-slices)

Calories: 147

Carbs: 25 g

Fiber: 4 g

Protein: 5 g 

Grade: B 

Cost: $0.20 

(68% )

1. 1. SOAKER

      • 30 g Flax Meal

      • 30 g chia seeds

      • 90 g water

      • 6 g poppy seeds

2. BIGA bubbled 12-hours

   2. • 20 g starter

      • 60 g water

      • 60 g Double Bubble Mix

3. DOUGH (AUTOLYSE 30-minutes)

   2. • BIGA

      • SOAKER 

      • 100 g milk, scalded and cooled  

      • 90 g water

      • 30 g sugar

      • 1 egg yolk (**10 g water)

      • 6 g instant yeast

      • 400 g Wheat Flour

4. ADD and HAND KNEAD 1-minute

   2. • 9 g salt

5. DOUGH HOOK KNEAD 6-minutes (4/5/4)

6. PROOF BOX rest for about 60-minutes

7. FORM loaf and PROOF in prepped pan for about 45-minutes

8. SEAL and TOP  with 

   2. • egg white wash

      • 9 g poppy seeds

9. BAKE at 350-degrees for 20-minutes then foil tent and continue baking 15-minutes more

10. REST IN PAN for 5-minutes then steam cool for 2-hours before slicing