Flax Seed Rye Sourdough

400 g whole wheat sourdough starter (100% hydration, mature)

676 g water

676 g stone ground rye flour

211 g flax seeds

Mix and ferment for 3 hours.

Then add:

24 g salt

10 g black caraway seeds

890 g water

710 g stone ground rye flour

Mix and ferment for 5 -6 hours at room temperature.

Pack the dough into two loaf pans and let proof for 1 hour and 30 minutes.

Bake in the oven preheated to 500 F for 20 minutes, than reduce the temperature to 460 F and bake for 30 minutes. Remove the loaves from the pans and bake for 20 minutes at 430 F.

Submitted to Yeastspotting andBYOB 125 x 125

 

About these ads

3 thoughts on “Flax Seed Rye Sourdough

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s