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Einkorn-linseed wholemeal bread

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Ingredients for 1 servings:

  • 75 g flaxseed
  • 100 ml water
  • 200 g wholemeal flour, einkorn
  • 125 ml water
  • 5 g yeast
  • 300 g wholemeal flour, einkorn
  • 125 g yogurt
  • 10 g salt
  • 10 g yeast
  • 50 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 10 minutes

The day before, make the soaking dough from flaxseed and water and let it stand overnight. Also the day before, make the pre-dough from the three ingredients and let it stand overnight. In the morning, knead the soaking dough with the pre-dough and the remaining ingredients and pour it into a greased loaf pan. Let the dough stand for 2-3 hours, then bake in an oven preheated to 200°C for 40-60 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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