Summary

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)

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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.