Spelled bread with flaxseed

[Biga]

Spelled bread with flaxseed

Category: Yeast bread

Ingredients
Biga
Spelled flour	65g
Wheat flour, premium	60g
Water	77g
Yeast, pressed	2g
Filling
Flax, seeds	50g
Water	60g
Dough
All Biga	about 204g
All filling	about 110g
Spelled flour	150g
Wheat flour, premium	150g
Water	212g
Salt	7g
Yeast, pressed	3d

Cooking method

• Last summer I bought some German spelled for the occasion. At that time, I did not have good recipes with spelled, and I began to experiment with it, adding it to different breads. I did not feel much satisfaction from what I had done, and the flour was pushed into the far corner of one of the drawers in the kitchen set. And just recently, having decided to sort out stocks of flour, I came across spelled. Its shelf life is nearing the end and I had to figure out what to do with it, since at that moment I had good bread with spelled in mind (it is, however, on wheat sourdough and I had to count everything to replace it with a big one on commercial yeast).
• Biga
• 1. Mash the yeast with your hands in flour, add water and knead for minutes 5. Roll up a ball and place in a bowl. Cover it with plastic wrap (I use a container with a lid) and put it in a warm place for a day.
• Filling
• 2. Soak flaxseeds in water, cover with plastic wrap and set somewhere for 10-12 hours.
• Dough
• 3. Mash the yeast into flour, add salt, all the biga and water. Knead the dough. Add the filling 5 minutes before the end of the batch. Knead the dough until it comes off easily from the work surface and hands. Shape the dough into a ball, transfer it to a bowl sprinkled with flour, cover with plastic wrap or a towel and leave in a warm place for 1 hour.
• 4. Hump the dough. Form a ball out of it and put it back in a bowl sprinkled with flour, cover with plastic wrap or a towel and put in a warm place for 1 hour.
• 5. Knead the dough again. Roll up the ball again. Transfer it, seam up, into a proofing basket or bowl lined with a towel and dusted with flour, cover with another towel and leave in a warm place for another 1 hour.
• 6. Preheat the oven to 250C.
• 7. Sprinkle the shovel with flour (preferably semolina). Transfer the workpiece to a shovel, cut the workpiece. Spray the oven with water and quickly set the piece on the stone. Spray the oven again with water and quickly close the door.
• 8. Bake for 5 minutes at 250C, lower the temperature to 220C and bake for another 20 - 25 minutes. When the bottom is tapped, the finished bread should emit a dull "empty" sound.
• 9. Cool the finished bread on the wire rack.
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• 10. Bon appetit!

The dish is designed for

1 loaf

Time for preparing:

about 28 hours

Cooking program:

oven

Note

The bread is very good! I especially like linen in it. I often use it especially with whole grain flours, but it usually boils down to simply adding seeds to an almost finished dough when kneading. Here the seeds are pre-soaked for 10 - 12 hours. They swell, absorb all the water and become oily to the touch. The seeds are visible in the finished bread, but they are not felt on the teeth.

If there is no spelled flour (aka spelled) it can be replaced with whole grain wheat. The taste, of course, will be slightly different, but it will undoubtedly turn out to be very tasty.

What awesome photos! Especially the last two.
Everything is in stock. Right in the morning I will put the biga, soak the flax for the night ... I hope that I will get at least a little bit of similar bread

I really fell in love with spelled bread right from the first meeting! Wonderful smell when kneading and ready-made roll! ..
Thanks to the author!
Members of the forum, bake spelled / spelled bread, it's unbearably tasty!

Right in the morning I will put the biga, soak the flax for the night ... I hope that I will get at least a little bit of similar bread

Everything will work out! Depending on the temperature, you can slightly increase the preliminary and final proofing. The first time I did them at 2:30 and 1:30 respectively. But the bread eventually melted a little. The temperature of the proofers was about 30-32C. Having reduced the proofing to 2 hours preliminary and 1 hour final, I got a satisfactory result. If your temperature does not exceed 28C, then you can return to 2:30 and 1:30 hours.

Good luck!

I really fell in love with spelled bread right from the first meeting! Wonderful smell when kneading and ready-made roll! ..
Thanks to the author!
Members of the forum, bake spelled / spelled bread, it's unbearably tasty!

Yes, the bread comes out great! Most importantly, spelled is low in gluten. If anyone is allergic to gluten, then spelled bread is a delicious solution to this problem!

What a wonderful loaf!
And what does soaking flax seeds give? Until now, I just poured them into the dough.

When soaked, the seeds swell and become softer. After adding seeds to the dough, they do not take moisture out of it and something else happens - they are oily to the touch. It seems that they secrete butter and, it seems to me, are more willing to give their smell and taste to bread.

Yeah, this is important! Now I will soak.

I liked the bread very much. The ingredients for the recipe have changed a little. Since I bake saf-levure with yeast, I used 100 ml of apple juice from a juicer in the liquid. I loaded Bigu into the bread maker, added the rest of the ingredients and turned on the French dough preparation program. The last proofing is already in the baking dish. The result was very pleasing. Take my thanks for the recipe.

Today I made bread from spelled with flaxseed. All the ingredients are the same as yours, the difference is in weight. And instead of biga yeast on wheat sourdough. By the color of the bread very good similar. What is the taste of your bread?
Mine with sour is the same as that of rye and wheat. The bread is delicious, but without knowing the composition of the dough, it does not look like pure wheat bread.