Wednesday, September 8, 2010
Rye with flax seeds
210 g dark rye flour (stone ground)
60 g-rye sourdough
Soaker: 12-14 h
50 g golden flax seeds
200 g boiling water
150 g dark rye flour (stone ground)
470 g starter
200 g soaker
740 g dark rye flour (stone ground)
23 g salt
Mix all ingredients (except the salt) and autolyze the dough for 30 minutes. Add the salt, mix an let ferment for an hour. Put the dough into loaf pan and let it rise for 6 hours.
Baking: 500 F-15 minutes, 450 F-110 minutes, 400 F (without pans) 10-15 minutes.