Gold Linseed Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 18 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- Yeast :
- 100 g rye flour, T 997
- 100 ml water
- 20 g rye sourdouh, made from rye sourdouh
For the dough: (swelling piece)
- 100 g flaxseed, (old flaxseed)
- 150 g rye meal
- 15 g salt
- 370 ml water
For the dough: (main dough)
- 200 g wheat flour, T 812
- 150 g wheat flour, 550 or spelled flour T 630
- 80 g rye meal
- 1 cube yeast, fresh
- 1 teaspoon sugar
- 150 ml water, more or less depending on the nature the flour
- 1 tablespoon flaxseed (gold flaxseed) for sprinkling
- 1 tablespoon flakes, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the sourdough made from the rye flour, rye flour and water in good time, let this sourdough mature for 10-16 hours in a warm place.
- Make a spring piece from gold linseed, rye meal, salt and water and let it soak in the refrigerator for 10-16 hours. Allow the swelling piece to reach room temperature before further processing.
- For the main dough, crumble the yeast with the flours, add all the ingredients including the sourdough and the swelling (water gradually) and knead with the machine for about 5 minutes. Cover the bowl and let the dough rest for 30 minutes. Then knead or stir with a wooden spoon and pour into a loaf pan (that`s how I do it) or work through on a floured surface and place in a proofing basket. Sprinkle with flax seeds and / or multigrain flakes. Let rise for about an hour.
- Preheat the oven to 250 ° O / U or 230 ° convection / hot air in good time, bake the bread for 10-15 minutes, then briefly open the oven door and close it again, switch the oven back to 210 or 180 ° and the bread for another 50 minutes finish baking.
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