Rye and flaxseed bread: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 39% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 900 g
• Preferment weight: 714 g
• Dough weight: 1086 g
• Total dough weight: 1800 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 900 g, kitchen at 21 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Prepare the grains (see notes)
2. Lievito madre: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
3. Weigh the ingredients and knead (25 min)

   • Use water at 24 °C

   Add the built starter (holding back the maintenance portion — see note), then the soaked flaxseeds last.
4. End of mixing, start of bulk rise (at room temperature) (40 min)

   About 40 minutes; 50 if you're not using commercial yeast.
5. Divide/shape: weigh and form the pieces (5 min)

   Divide the dough into 900-g pieces; shape round or oval.
6. Start of proofing (at room temperature) (40 min)

   About 40 minutes; 50 if you're not using commercial yeast.
7. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, with steam
   • Overall temperature: 240 °C
   • Time: 15 minutes
   • Normal steam
2. • conventional oven, without steam
   • Overall temperature: 225 °C
   • Time: 28 minutes
   • Lower the temperature and finish the bake.

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Soaking the flaxseeds

Put the flaxseeds in a bowl with the water from the recipe, cover with plastic and leave at room temperature. Make it at the same time as the starter build: It matures in the same time, no need to get ahead of it.

After baking

Let the loaves cool completely before slicing.