Rye Bread with Flax Seeds

The dough for bread is prepared with dry yeast, from three types of flour, with the addition of flaxseeds.

Ingredients

For dough:

Wheat flour of the highest grade – 75 g
Rye flour – 75 g
Active dry yeast – 0.5 teaspoon.
Water – 150 g

For the test:

Wheat flour of the highest grade – 250 g
Whole grain wheat flour – 250 g
Rye flour – 250 g
Active dry yeast – 1 tbsp
White flax seeds – 75 g
Salt – 1 teaspoon
Warm water – 300 g

Directions

Prepare dough. Mix dry ingredients in a bowl, add water, stir with a fork until smooth. Cover the bowl and leave for 8-12 hours at room temperature.
Pour flax into a separate bowl, pour 120 g of hot water, leave for 1 hour at room temperature.
Pour all flour into a large bowl, add salt and yeast. Collect flour with a slide, make a depression in the center. Pour 300 g of warm water and dough into this depression, mix well with flour (until a homogeneous soft dough is formed).
Place the dough on a floured surface, knead the dough with your hands for about 10 minutes, until it is firm and elastic.
Drain the water from the flax seeds, add the flax to the dough, stir for about 2 minutes. Transfer the dough to a lightly oiled bowl. Dip the dough in oil, cover with cling film, and place in a warm place for 1 hour.
Knead the matched dough a little, divide into two parts, form balls, put in oiled baking dishes, cover, and place in a warm place for 30-60 minutes.
Preheat the preheat oven to 230 degrees.
Make cuts in the bread that came up with a sharp knife, sprinkle with water (preferably from a spray). Place the bread in a preheated oven, bake for about 40 minutes, until golden brown. Allow the finished bread to cool on the wire rack.

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Rye Bread with Flax Seeds

Ingredients

Directions

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