Flaxseed bread

Ingredients for 1 servings:

• 100 g wheat flour type 550
• 100 g water
• 1 tsp starter
• 150 g rye flour type 1150
• 150 g water
• 1 tsp starter
• 135 g wholemeal rye flour
• 65 g flaxseed
• 250 g water
• 300 g rye flour type 1150
• 15 g salt
• Wholemeal rye flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 40 minutes; Total time approx. 21 hours 10 minutes

Sourdough bread with pre-dough and brew

The bread is made with sourdough and wheat pre-dough. Since the recipe is too complicated for inexperienced bakers, lengthy explanations have been omitted for the sake of readability. The evening before: Mix the sourdough and the wheat pre-dough using the specified ingredients. On the day of baking: Set the wholemeal flour aside in a bowl. Simmer the flaxseed with 250g of water for a few minutes. Stir in a good tablespoon of the wholemeal flour (soaked flour) and let cool. Place all ingredients in a mixing bowl and knead gently for 2-3 minutes with a mixer, not too quickly. Let rest until the dough has risen. Then turn the dough out, dusting the board with wholemeal flour. Dab the dough with a rolling pin and, if necessary, score it crosswise. Bake the bread for 10 minutes at 250°C with steam (a burst of steam in an oven with climate cooking), then release the steam and finish baking at 210°C for about 30 minutes. The bread has 300 kcal.