Saturday, November 26, 2011

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

I submit the loaves to Yeastspotting.

100 g boiling water
100 g flax seeds
Let sit for 6-8 hours.

541 g whole wheat sourdough
446 g rye sourdough
515 g g water
1000 g whole wheat flour
 Knead the dough and set aside for 30 minutes. Then add:
29 g salt
98 g milk
Knead the dough and let ferment for 3 hours. Stretch and fold after first and second hour. Divide the dough into two and let relax for 30 minutes. Flat the  first piece of the dough and staff with prunes, the second with dried figs (chopped).
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
Remove the loaves from the refrigerator. Preheat your oven with a baking stone to 500F.
Bake with steam for 20 minutes at 490 F. For 20 minutes at 460F and for 10 minutes at 400F.

1 comment:

  1. Flax seeds and chia seeds are also great sources for Omega 3. The benefit of flax seed and the benefit of chia seeds are many. Both flax seed and chia seeds contain fiber, Omega-3 and lignans. This helps lower cholesterol and can also benefit people at risk for diabetes by regulating blood sugar by slowing down the body's absorption of sugar. Flax seed and chia seeds are also both great sources for antioxidants.