Yogurt whole wheat bread with linseed

Ingredients for 1 servings:

• 60 g flaxseed
• 1 kg whole wheat flour
• 25 g salt
• 21 g fresh yeast
• 1 tsp beetroot
• 500 g water, lukewarm
• 300 g yogurt
• 70 g rapeseed oil
• Margarine for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 30 minutes

Pour boiling water over the flaxseed and let it swell for one hour, then place it in a sieve and drain. Mix the flour with the salt in a baking bowl. Dissolve the yeast and beetroot in lukewarm water and add it to the flour along with the yogurt, rapeseed oil, and soaked flaxseed. Knead everything with a hand mixer until you have a smooth dough. Let the dough rise in the covered baking bowl for one hour at room temperature, then let it rest in the refrigerator for 3 to 10 hours. Grease the baking pan with margarine and transfer the relatively soft and slightly sticky dough from the baking bowl to the baking pan using a silicone spatula. Brush the bread with water. Cover the baking pan with a kitchen towel and let the dough rise in a warm place for one hour. Preheat the oven to 230°C (top and bottom heat). Bake the bread in a preheated oven at 230°C (top/bottom heat) for 15 minutes, then bake at 200°C (400°F) for approximately 60 minutes (cover with aluminum foil if the surface of the bread becomes too dark during baking). Remove the bread from the tin and place it back in the switched-off oven with the door closed for another 10 minutes. Then, let the bread cool on a wire rack. This recipe is for one large loaf, and the finished loaf weighs approximately 1800g.