Photo from: heather Cuthill
Flax was known in Babylonia at least 7,000 years ago. It appeared in Europe between the 5-6 C. B.C. It was cultivated in Andalusia and exported to Alexandria and Cairo via Venice. Muslims held flax material in high regard for its richness, quality and delicateness. The hemp, flax and silk industries gave many families livelihood not only in Muslim Spain but also in Estremadura.
Flax Seed to be ground into flour
Photo by: Lord-Williams
None of the Spanish medieval texts available have recipes calling for flax.
[ES: Calle. “Poetas.” Sep 21, 01; and ES: Herbs. Oct 8, 02; Rickert. 1966:68]
FLAX SEED BREAD FROM SPARK RECIPES
Ingredients for 2 loaves
In a large bowl, mix dry ingredients. Stir in the warm water, honey and olive oil until it forms soft dough. Turn out dough onto a floured surface, add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic. Cover and let rise for 20 minutes in a warm place.
On a floured surface cut dough in half. Roll dough to form a French bread like loaf. Place on a baking sheet lined with nonstick liner. Lightly flour the bottom of loaf and place on liner. Cover again with clean towel and let rise for about 30 minutes. I found this took much longer for me.
PREHEAT OVEN TO 375º F/190ºC
Bake loaves for 30 minutes or until sounds hollow when tapped on bottom.