Flaxseed Bread – Leinsamenbrot

Happy to add my first contribution ever to the World Bread Day 2011 with this tasty flaxseed bread. I adapted it from Jeffrey Hamelman’s “BREAD – A baker’s book of receipes and techniques” which I highly recommend.

Normally I do a lot of wheat flour bread – and only a few rye breads. They often remain flat and transform to a brick quickly.

I like the usage of a light rye flour in combination with the awesome flaxseed taste. Flaxseeds contain only protein and fat. The plant is used to produce linseed oil (tasty with potatoes) and you even can wear them as linen! It’s hard to describe how good this bread taste so I would recommend baking one of your own.

Receipe (for one loaf) – metric

Sourdough

• 148 g medium rye flour (I used type 815 – here is some information about flour type numbers)
• 118 g water
• 7,4 g mature sourdough culture (rye)

Prepare the sourdough and ripen for 14 to 16 hours

Soaker

• 37 g flaxseeds
• 111 g  water (don’t throw away)

This is a cold soaker, pour the water over the seeds and cover with plastic (14 – 16 hours)

Final dough

• 74 g medium rye flour (s. a.)
• 148 g high gluten flour (I used manitoba flour)
• 48 g water
• 7 g salt
• 1,5 g instant yeast (1 bag = 7 g correspond 25 g fresh yeast)
• the soaker (including the water)
• the sourdough
• sesame seeds and coarsed flaxseed

Mix all the ingredients for about 3 minutes on first and for 3 minutes on second speed. Desired dough temperature is 26° C. Bulk ferment 30 to 45 minutes.

Shape round or oblong and let it rest for 50 to 60 minutes at 26° C. I put it into the bed for the desired temperature.
Sprinkle the bread with sesame seeds (I added some coarsed flaxseeds for a rustic look as well).

Bake the loaf with some steam at 240°C for 15 minutes, the lower the temperature to 225°C and bake it for 30 to 35 minutes. If you can stand it, cover the bread with bakers linen and cool it for several hours. This allows the crumb to stabilize and firm up. Also the flavours will develop fully in this time.

Bon appetit and Happy World Bread Day 2011!

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