The Sourdough School

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome

Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benefits to your overall health & wellbeing. It is about making connections, & the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise so you can bake & share nourishing bread every day, with the people you love.
Follow on Instagram

+44 (0)7707 480336
+44 (0)1604 881274
bookings@sourdough.co.uk
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Soil Association
We are certified organic by the soil association.
Navigation
  • Home
  • Courses
    • Basic – join the club
    • Online Diploma
    • Online Diploma + 1 Week in Person
    • Diploma Course Waiting List
    • Attending the School in person Information
    • My Bookings
  • The School
    • Sourdough School Events
    • Vanessa Kimbell
    • The Team
    • Sourdough School Events
    • Reviews
    • Press Enquires
    • Newsletter
    • Terms for The Sourdough School Ltd
  • The Club
  • Learn
    • To Make Sourdough
    • Ingredients
    • Recipes
    • Eating Symbiotically
    • Research Database
    • Connections
    • Glossary
    • Gallery
  • Health
    • Sweet Sourdough Gut Microbiome Trial
    • Digestion
    • Nutrition
    • Gut Microbes
    • Prebiotics
    • Probiotics
    • Case Studies
  • Shop
    • Books
    • Equipment
    • Ingredients
  • Login

Flaxseed

Flaxseeds

Flaxseed (or linseed) are small seeds that are high in fibre

Flaxseed (or linseed) are small seeds that are high in fibre and can be used to bring a range of health benefits to your baking. There is evidence that flax can help reduce the risk of heart disease, stroke, cancer and diabetes.

Flax has been cultivated since at least 3000BC, and recognised for its health benefits as early as the 8th century. The seeds contain lignans to feed our gut bacteria, which then convert them into compounds beneficial for health. Interestingly these lignans are made more easily available to the microbes through sourdough fermentation.

Read more about flaxseed in this feature, and this paper looks in more detail at its nutritional value.

Use flaxseed in this recipe for vegan date & rye financiers from The Sourdough Club, or as an egg substitute in vegan baking. They also feature in Botanical Blend No. 2 (the Meadow Blend).

Follow on Instagram
This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up:

Privacy and Cookies

Copyright © 2021 Vanessa Kimbell | Login
Call +44 (0)7707 480336 | +44 (0)1604 881274 - Email bookings@sourdough.co.uk
Registered in England and Wales: 08412236
Website by Callia Web