Linseed extravaganza bread 

 

 

300g strong, unbleached white flour

200g buckwheat flour

285g bottled water

120g sourdough starter

20g olive oil

100g linseed

50g baby tomatoes (finely chopped)

50g yellow pepper/capsicum (finely chopped)

50g black olives (finely chopped)

3g baker’s yeast

10g kosher salt

 

Fry the linseed in a pan (with no oil) until the seeds start popping.  Pour 100g of the allotted water onto the seeds, stir and allow to cool.  Put the flour in a mixing bowl with the rest of the water, sourdough starter, linseed, olive oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Then add the yellow pepper, baby tomatoes and black olives and mix well.  Leave to rise covered with a tea towel for 90 minutes to 2 hours.  Take the dough out of the bowl.   Shape into a disc and fold over 4 edges to the centre, turn over and mould into a ball.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for 1.5 to 2 hours or until it has doubled in bulk (Cover with a tea towel).  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Brush with rye flour and slash, as desired, with a lame or razor blade.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

​

​