Bread with bran and flax seeds

Category: Sourdough bread
Bread with bran and flax seeds

Ingredients

Active leaven (I have eternal rye) 200 g
Wheat flour 400 g
Water 300 g
Bran (I have a mixture of rye and oat) 20 g
Flax seeds 30 g
Salt 10 g

Cooking method

  • Mix 100 g of rye flour and 100 g of water with 50 g of eternal rye sourdough (starter). Leave to ferment for 8 hours at room temperature.
  • For bread, take 200 g of leaven (set aside 50 g until next time).
  • Grind flaxseeds a little (without fanaticism).
  • Put all the ingredients in a bucket of a bread machine and knead the dough. At the beginning of kneading, the dough is thin, but you do not need to add flour, since bran and flax absorb water more slowly. By the end of kneading, the dough is collected into a soft bun. Leave the dough in a warm place until doubled. It took me 1.5 hours.
  • Transfer the matched dough to the mold. Cover the form with a film or a bag in which to make several punctures and leave in a warm place until doubled.
  • Bake at 230about From the first 15 minutes with steam. Then reduce the temperature to 200-210about C and bake for another 35 minutes.
  • Cool on a wire rack.
  • It turns out here such a handsome man:
  • Bread with bran and flax seeds

The dish is designed for

1 form L7

Note

Bread with bran and flax seeds

Bread with bran and flax seeds

echeva
thanks - bookmarked with gratitude!
Olyapatata
I will be glad if you like it

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