Flaxseed wholemeal bread

Ingredients for 1 servings:

• 450 g sourdough made from wholemeal rye flour
• 50 g flaxseed
• 50 g golden linseed
• 100 g boiling water
• 300 g wholemeal spelt flour
• 100 g whole wheat flour
• 14 g sea salt
• 1 tsp beetroot
• 125 g water, lukewarm
• 10 g fresh yeast, optional
• 1 tbsp flaxseed for sprinkling
• 1 tbsp golden linseed for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 50 minutes

Hearty wholemeal bread with rye sourdough

Place the flaxseeds and golden flaxseeds in a mixing bowl, pour boiling water over them, and let stand for about 30 minutes, until the flaxseeds have completely absorbed the water. Add the sourdough, both types of flour, sea salt, and sugar beetroot husk to the sourdough mixture. Add the lukewarm water and knead everything thoroughly for 10 minutes. Optionally, dissolve the yeast in the water beforehand (recommended for very young or less buoyant sourdough). Knead everything into a dough that is somewhat sticky but still pulls away from the sides of the bowl (food processor, about 7-10 minutes). You may need to adjust the amount of water slightly, depending on the type of flour. Cover the dough and let it rest in a warm place for 30 minutes, then turn it out onto a floured surface and shape it into an oblong shape. Mix the two types of flaxseeds for sprinkling. Sprinkle the BBA pan or a loaf pan with half of the flaxseeds. Place the dough in the bowl. Then sprinkle with the remaining seeds. Let the bread rise in a warm place (1-3 hours, depending on the strength of the sourdough and the amount of yeast added). Baking: BBA: Bake the bread for 1 hour using the “Bake Only” program. Oven: Bake the bread at approximately 200°C for approximately 50-60 minutes. (Since I always bake the bread in the BBA, the oven baking instructions are only guidelines.) Then let the bread cool on a wire rack and ideally let it rest in the bread bin for a day before slicing.