Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.