Delfina`s Flax Seed Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g sourdouh, (rye)
- 200 g rye flour, type 1150
- 200 g wheat flour, type 1050
- 225 g water
- 13 g salt
- 100 g flaxseed
- 1 tablespoon baking malt, enzyme-active
- possibly flakes, (rye)
Print Recipe
Pin Recipe Instructions
- Knead all ingredients (except the rye flakes) with the spiral mixer of the food processor on the lowest setting for 5 minutes to form a smooth dough. Let rest covered for 30 minutes.
- Then knead briefly on a well-floured work surface, grind round and leave to rise well covered in the proving basket for 2 hours. (If you like, you can sprinkle the proofing basket with rye flakes beforehand!)
- Now bake in the preheated oven at 250 ° O / U for 10 minutes. Swath vigorously. Then turn the oven down to 200 ° and bake the bread in another 50 minutes.
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