Wheat with flaxseed (in the oven)

Category: Sourdough bread
Wheat with flaxseed (in the oven)

Ingredients

whole wheat sourdough 300 g
wheat flour 2 grade 400 g
water 270 g
salt 10-12 g
flax-seed 100 g
fresh yeast (in case of doubts about the strength of the leaven) 1 g

Cooking method

  • Soak flaxseed in 100 g of water (additional), let it swell (2-3 hours will go away).
  • Knead everything well until smooth. The dough is soft, slightly sticky.
  • Let it ferment for 2-2.5 hours. Form a "loaf". 1 hour for proofing (or until doubled). Cuts will be appropriate. Preheat oven with stone.
  • Bake at 230-240 C under a hood (or with water in the oven) for 30 minutes. Reduce the temperature to 200 C (remove the cap / remove the water)) and bake for another 15-20 minutes.
  • Cool down! and is))) very, very tasty
  • Wheat with flaxseed (in the oven)

The dish is designed for

1 loaf

Time for preparing:

7 o'clock

Cooking program:

oven

Note

Original recipe based on rye sourdough 🔗 plus additional fermentation of the dough for 8 hours in the refrigerator ... Well, the bread has a very rye taste, with a bright sourness. I am not a fan of rye breads, so I slightly adjusted the recipe for myself.

kisuri
Frau Bunny!
What beautiful bread you have! Just a lovely sight!
I took it to the bookmarks.
I'm just a lover of rye.
fray zayac
Then you will bake according to the original recipe, with fermentation in the refrigerator and rye sourdough.
Skok
Quote: kisuri

Frau Bunny!
What beautiful bread you have! Just a lovely sight!
I took it to the bookmarks.
I'm just a lover of rye.
So it's not rye ?!

Very nice bread !!!
fray zayac
In my version - wheat)) but such, such as "gray"
replace the sourdough, and after proofing and raising the workpiece twice - put the dough in the refrigerator (8-12 hours .. overnight), bake without warming under a hood .. and then according to the recipe. it will turn out to be very rye
Joy
fray zayac
Beautiful bread and crumb is so wonderful! I already wanted to try, rye sourdough is just there.
I want to clarify right away. If, after the refrigerator, the oven is baked in the oven, then it is under the hood or as in the recipe that the hood can be replaced with a bowl of boiling water?
fray zayac
try as you like. in the original rye version - under the hood
Joy
fray zayac
Brought thanks for the bread Wonderful, tasty, full of holes beautifully so
Made from wheat flour with the addition of rye and wheat bran. The leaven was rye. Before baking, the bread was left to rest for 5 hours, apparently it was chilly. Then it came up a little bit in the oven. It turned out to be very large, more than a kilogram for sure, we ate it together for three or four days. As for me, it is possible to form two breads from the norm, or to bake 1 medium bread from half the norm, and for my taste you can put less seeds in half.
Thanks for the recipe, I will bake some more
Here's my bread:
Wheat with flaxseed (in the oven)
fray zayac
Joy mmm .. what a beautiful cut!

something I haven't baked it for a long time .. urgently needs to repeat

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