Wheat-linseed bread

Ingredients for 1 servings:

• 400 g wheat flour
• 10 g flaxseed
• 50 g breadcrumbs
• 4 g salt
• 1 packet of dry yeast
• 500 ml water, lukewarm

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

for a silicone loaf pan, with breadcrumbs

First, preheat the oven to 50°C (top/bottom heat). Place all the dry ingredients in a mixing bowl and mix. Add about half of the lukewarm water and knead everything into a dough by hand or with a mixer. It’s important that the water is lukewarm, otherwise the yeast won’t work. If the dough is still quite firm and dry, add more water until it forms a sticky dough. Once it has the right consistency, pour the dough into a loaf pan. I personally use a silicone pan. If you’re using a metal one, I recommend lining it with baking paper beforehand, otherwise it will be difficult to get the bread out later. Once the dough is evenly distributed in the pan, place it in the oven for about 30 minutes. Check the dough frequently during this time. Once it has risen as desired, at most right up to the edges, increase the oven temperature to 200°C and bake the dough for 30-40 minutes. The finished bread can be recognized by its lightly browned crust and the hollow sound when tapped. The bread can now be removed from the oven and placed on a wire rack to cool.