German Rye Flaxseed Bread Recipe
This bread tastes like it came from a German bakery! Delicious topped with meats and cheeses as well as sweets like jam, honey, or Nutella!
(The cost per recipe is way off. I figure it costs just over $1.00.)
Servings: 1 Loaf
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Ingredients
- 2 1/2 cups (300 g) King Arthur bread flour
- 1/2 cup (60 g) rye flour
- 1/2 cup (35 g) wheat bran
- 1/3 cup (40 g) flaxseeds
- 1 tsp salt
- 1/2 tsp yeast
- 1 5/8 cup lukewarm water
Directions
Day 1 (approx. 18 hours before you want your bread to be done)
1.
Combine all dry ingredients in large bowl. Add water and mix by hand (it will be very sticky) or a dough whisk (that's what I use...it works GREAT!) until just combined. Don't overmix! Cover with cling wrap and let rest at room temperature for approx. 15 hours.
Day 2
1.
Flour work area well. Dump dough out of bowl, sprinkle with flour, and flatten a bit. Fold sides over toward middle from all four sides, overlapping, with a dough scraper. Flour kitchen towel (not a terry cloth one), place dough onto towel with seams down. Fold sides of towel very loosely over dough, and set the covered dough into a bowl for approx. 2 hours. After 1 1/2 hours preheat your oven with a cast-iron dutch oven inside to 500°F for 30 minutes. Remove Dutch oven, place dough upside down inside of pot (so that seams are up), cover, and place pot back in oven. Bake for 30 minutes covered, then remove cover and bake another 15 minutes or until desired darkness of crust is achived. (That's what the original recipe said. In my oven I only bake it covered for 35 minutes.)
2.
Cool on wire rack for at least 1 hour before cutting.
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Reviews
March 1, 2012
Let me be the first to say: "BRAVO!" I used golden flax seeds (you didn't specify, but that's what we use in the kitchen here). Great directions and I really like your use of the cast iron dutch oven - we also use them in the kitchen. And, finally, that you use King Arthur flours (none better) takes it over the top. Extremely well done, texture, color, aroma and flavor are all spot on! Beautiful. Bakers, mount up!I've cooked/tasted this recipe!This is a variation
Comments
March 10, 2012This looks like such a nice hearty healthy bread. We love rye breads and the flax is a nice addition.
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