Flaxseed bread

Ingredients for 1 servings:

• 250 g rye flour (wholemeal rye flour)
• 1 cube of yeast, fresh
• 1 tsp sugar
• 1 bag of sourdough, liquid
• 3 tsp salt
• 500 g wheat flour, type 1050
• 1 tbsp syrup, dark
• 2 tbsp oil
• 500 ml buttermilk, lukewarm
• 100 g flaxseed
• 1 m.-large egg white for brushing
• Flaxseed for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with sourdough

Crumble the yeast and mix with the sugar and about 100 ml of lukewarm buttermilk until lump-free. Let stand for 15 minutes. Place the sourdough bag in lukewarm water for 15 minutes, then knead the bag. Mix together both flours, salt, flaxseed, syrup, oil, buttermilk, sourdough, and yeast, and knead well. If the dough is too firm, add a little liquid. If it is too wet, add a little flour. After kneading, form the dough into a ball, dust the bottom of the bowl and the dough surface with flour, cover, and let rise for 1 to 2 hours. Knead the dough again, then transfer it to a bread pan or loaf pan and let rise for another 45 minutes. Lightly beat the egg whites, make several 1 cm deep cuts in the dough, and brush with the egg whites. Sprinkle the flaxseeds over the surface. Place a heatproof bowl filled with hot water in the oven and preheat the oven to 200°C. Remove the bowl of water before placing the bread in the oven. Bake the bread for 60 to 70 minutes. Cover halfway through baking to prevent the bread from overbrowning.