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Delfina's flaxseed bread

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Ingredients for 1 servings:

  • 400 g sourdough (rye)
  • 200 g rye flour, type 1150
  • 200 g wheat flour, type 1050
  • 225 g water
  • 13 g salt
  • 100 g flaxseed
  • 1 tbsp baking malt, enzyme active
  • possibly flakes, (rye)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

Knead all ingredients (except the rye flakes) using a stand mixer’s spiral mixer on the lowest setting for 5 minutes until you have a smooth dough. Cover and let rest for 30 minutes. Then, on a well-floured work surface, knead the dough briefly, shape it into a ball, and let it rise, well covered, for 2 hours in a proving basket. (If you like, you can sprinkle the proving basket with rye flakes beforehand!) Bake in a preheated oven at 250°C (top/bottom) for 10 minutes, stirring vigorously. Then reduce the oven temperature to 200°C (400°F) and bake the bread for another 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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