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)
Delfina`s Flax Seed Bread
Delfina`s Flax Seed Bread

Instructions

  1. 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.
  2. 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!)
  3. 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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