Whole Wheat Einkorn Flaxseed Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 16 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the source piece:
- 75 g flaxseed
- 100 ml water
For the pre-dough:
- 200 g whole wheat flour, einkorn
- 125 ml water
- 5 g yeast
For the main dough:
- 300 g whole wheat flour, einkorn
- 125 g yourt
- 10 g salt
- 10 g yeast
- 50 g water
Print Recipe
Pin Recipe Instructions
- Make the spring piece from linseed and water the day before and leave to stand overnight. Make the pre-dough the day before using the 3 ingredients and leave to stand overnight.
- In the morning, knead the source piece with the pre-dough and the remaining ingredients and pour into a greased loaf pan.
- Let the dough stand for 2-3 hours and then bake for 40-60 minutes in an oven preheated to 200 ° C.
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