Flaxseed bread

Ingredients for 1 servings:

• 100 g flaxseed
• 500 ml water
• 260 g wheat flour
• 260 g wheat flour ( 550 )
• 1 cube of yeast
• 3 tsp honey
• 3 tsp salt
• some fat (butter or margarine)
• some flour

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 5 minutes

Pour the boiling water over the linseed, cover, and let it swell for 1 hour. Mix both types of flour and make a large well in the middle. Add the crumbled yeast, honey, and linseed along with the liquid and mix into the pre-dough with a little flour from the edge. Leave to prove for about 30 minutes (in the oven with the light on). Sprinkle the salt over the edge of the flour and knead vigorously into a smooth dough; the dough should come away easily from the sides of the bowl. Leave to prove for another 30 minutes, approx. Knead the dough vigorously once more and place it in a greased and floured loaf pan (32). Cover lightly with oiled cling film and let it prove for about 30 minutes. Preheat the oven to 250°C (top/bottom heat). Bake the bread for 10-15 minutes, then bake for 50-55 minutes on a fan oven shelf at 190°C (375°F) for 1 hour.