Sourdough Rye with Dried Figs and Flax Seeds

The smell of the just baked loaves was divine...

They also taste great.

Final Dough:

200 g active rye sourdough starter (hydration:100%)

200 g active whole wheat sourdough starter (hydration:100%)

100 g flax seeds

1000 g water

23 g salt

1000 g stone ground rye flour

160 g dried figs, chopped

First I dissolved both starters and salt in water.  Then I added the rye flour, flax seeds and chopped fix. I kneaded the dough and I left it (covered) at room temperature.  The dough was fermented after 6 hours. Then I packed the dough into to loaf pans and I let it proof for 3 hours. The loaves were baked:

for 20 minutes at 490 F,

for 20 minutes at 465 F,

for 20 minutes at 400 F (removed from the pans and parchment paper).

I sliced them 12 hours later. They taste the best toasted.

Submitted to Yeastspotting.

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3 thoughts on “Sourdough Rye with Dried Figs and Flax Seeds

  1. Inspirujaca strona z przepisami na chleb :)
    Zostawilam komentarz z pytaniem na “bochenkowie”, ale nie wiem, czy jeszcze tam zagladasz, bardzo mi zalezy na odpowiedzi bo dzisiaj nastawilam zaczyn ;) chodzi o chleb z cietym owsem,
    pozdrawiam, cieplo dzisiaj u nas, prawda?
    Anka

  2. W koncu cieplo – i chleby i zakwas beda szybciej rosnac. Mieszkasz na Maspeth czy w Ridgwood? Bo ja dokladnie na granicy tych dzielnic.

    • No mam taka nadzieje, ze beda szybciej rosnac bo moj obecny “staruszek” zakwas niemrawy strasznie i chociaz go lekko odmlodzilam to dalej niedomaga ;) Mieszkam na Maspeth ale z drugiej strony, na granicy z Woodside. 2 lata temu mieszkalam na granicy z Ridgewood, na 59 Pl,
      pozdrawiam i czekam na odpowiedz w sprawie przepisu :)

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