Flaxseed Bread

Ingredients

• 250 ml kefir
• 100 g rye groats
• 150 g flaxseeds
• 190 g sourdough (rye)
• 225 g whole wheat flour (Type 550)
• 200 g rye flour (Type 1150)
• 250 ml kefir
• 5 tbsp water
• 1 tbsp salt
• 15 g spelt flour (for working)

Instructions

1. 1.

   Heat the kefir in a pot until it curdles, which is normal and harmless. Mix the rye groats and flaxseeds together and pour the kefir over them. Cover and let sit overnight to absorb.

2. 2.

   Combine the sourdough, whole wheat flour, rye flour, kefir, water, salt, and the pre‑mixed dough in a large bowl. Knead on low speed for 3–4 minutes in a stand mixer or with a hand mixer, then increase speed and knead another 1–2 minutes. Cover the dough and let rest for about 3 hours.

3. 3.

   Shape the dough into an elongated loaf on a floured surface and place it in a floured proofing basket. Let rise there for about 1½ hours. Preheat the oven with a stone (center) to 250 °C (convection 220 °C; gas: highest setting 4 or 5).

4. 4.

   Drop the flaxseed loaf onto the stone and bake for about 15 minutes. Open the oven, vent moisture, lower temperature to 180 °C, and bake the bread another ~40 minutes until done. Perform a tap test, remove the loaf, and let it cool.