Whole wheat bread with linseed

Ingredients for 1 servings:

• 200 g wheat flour (type 405)
• 200 g whole wheat flour (type 1050)
• 1 tbsp rapeseed oil
• 1 tsp salt
• 200 ml water or milk water (half and half), to taste
• 10 g yeast, fresh
• 1 tsp honey
• 100 ml water, warm
• 50 g flaxseed
• 1 handful of grains of your choice
• 100 g wheat flour (type 1050) for working

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

First, mix the yeast with the honey and lukewarm water in a separate bowl. Then, in a larger bowl, combine the two types of flour and fold in the yeast liquid so that the liquid is covered with the flour mixture. Let the pre-dough rise in a warm place for about 15 minutes. Then fold in the salt, oil and flaxseed. Knead thoroughly on a work surface with the remaining flour for about 10 minutes, gradually adding the seeds. The dough should then rest in a warm place, covered with a damp cloth. I usually let it rise for 45 minutes. Then knead again and place in a floured cake tin. Let it rise in the tin for another 10-15 minutes. Preheat the oven to 250°C. Bake the bread for 10-15 minutes at 250°C, then for another 25-30 minutes at 170°C.