Baking bread with dock seeds

I am always looking for ways to save money or to visit the supermarket less.  During the pandemic I ran out of wholemeal bread flour and so I foraged some dock seeds and used that to replace some of the flour.  This is a good tip to know if flour supplies are reduced, as keeps being predicted.  Dock grows every where and is a free resource.

This is the time of year to be collecting the seeds when they are dry on the stems.  I just run my hand up them and drop them straight into a bag when I am collecting them.  They come off really easily.  I forgot today that my food processor doesn’t grind it fine enough, and so I am going to use the coffee bean grinder next time, but I will have to grind them in small quantities.  I only swopped a 10th of the flour this time when I baked, but I have added more in the past when I ground it finer, probably about a 6th of the weight of the bread flour. It gives the bread a nutty flavour and works well. Mr S was reticent about trying it the first time I used it in case it was poisonous, but he is still alive today a couple of years later, had no adverse effects, and now gives it the thumbs up.

I am putting a link here to the easy bread recipe that I use that needs only one prove (click the words bread recipe).