Sourdough bread with flaxseed – Delightful – The smell of freshly baked bread. We can’t wait for it to cool enough to cut off some slices. Add some olive oil and salt. Who doesn’t love that?
For our breads, we use either a 1 kg loaf pan or a casserole dish. A loaf pan for cakes is a bit too small for this amount.
Recently, when my husband (a very patient person), casually and calmly mentioned that my ingredient collection was filling the fridge and pantry, I thought of a few ingredients with some time to use for this baking chapter: seeds, nuts, more seeds , which I bought because I forgot I had the first ones, grains and special flours that have insidiously taken up far more than their fair share of storage, refrigeration and freezer space.
Starting with the flaxseed. Flaxseed is beautiful, delicious, crunchy and nutritious, which simply explains why I felt like I had to buy about a kilo. So when I stocked up, that was quite a large serving of these healthy omega-3s. 😉
This flaxseed sourdough bread was a really great way to use some of those seeds as well as some of the different flours that I have in abundance at home. Although I used whole rye flour instead of the medium rye of the original recipe, the texture was amazingly airy for an 80 percent rye bread and of course the flavor combination of flaxseed and rye just can’t be beat. I might even increase the proportion of flaxseed next time as I have plenty left over.
Starter for rye sourdough
The recipe calls for a rye starter. Normally I don’t keep one, so I usually get the starters for rye sourdough from my local baker (take a clean sealable jar with you and ask politely for some sourdough, then you’ll probably get something for free or for a small tip). For the next sourdough, take some of the dough and put it in a sealable jar.
Sourdough actually has an infinite shelf life. For this you have to “feed” it regularly with flour and water and thus multiply it. Otherwise, sourdough, well sealed, can be stored in the refrigerator for about 10 days. When dried, it keeps best for several years.
How to dry sourdough:
- Spread the sourdough thinly on a sheet of baking paper and cover it with a second layer.
- Now let the sourdough dry at room temperature for a day or two. The dough must be really dry or mold will form and render the sourdough unusable.
- If the sourdough is dry, you can simply break it up or grind it into powder with a mortar and pestle. No matter how you decide, put everything in a sealable container afterwards.
- To reactivate the leaven, you need to add water and flour. Start with about the same amount of water (1:1) as you have dried dough. When it starts bubbling at room temperature, you can “feed” more water and flour to the sourdough. This can sometimes take several hours, so don’t panic.
similar recipes as our “Sourdough bread with flaxseed” to bake yourself:
- Rustic wild garlic pesto baguette
- another juicy wholemeal bread
- vegan spelled rolls
- Make wild garlic pesto yourself
- Bake Manakesh flatbread yourself
- simplest wholemeal bread to bake yourself
- more bread and roll recipes
Sourdough bread with flaxseed
- food processor*
- bread pan*
- bread box*
The day before in the morning:
- Mix 75 g wholemeal rye flour and 75 ml water (maximum 40°C, cold is also possible) and the starter for the rye sourdough in a large bowl and place in a warm place
The day before about 6-8 hours later:
- Add 75 g wholemeal rye flour and 75 ml water (maximum 40°C, cold water also works) and mix. Set a little cooler than before.
The day before about another 6-8 hours later:
- Add 75 g wholemeal rye flour and 75 ml water (maximum 40°C, cold water also works) and mix. Set a little cooler than before, e.g. B. balcony, basement stairs or fridge.
- Mix the rye meal, sesame seeds, linseed and 350 ml cold water in a bowl and leave to swell
On the baking day in the morning:
- Remove some of the sourdough for the next sourdough.
- Mix the remaining sourdough well with the swollen meal and the other ingredients and pour into a greased bread pan or casserole dish and leave to rise for 2-3 hours.
- Brush generously with water before baking.
- Bake in the preheated oven at 240 °C on the middle rack for 20 minutes, then turn the temperature down to 210 °C and bake for 15 minutes.
- Then turn the temperature down again to 180 °C and finish baking for about 35 minutes. Remove from the mold and let cool on a wire rack.