Special rye and linseed bread

 

 

325g strong, organic, unbleached white flour

175g rye flour

320g bottled water

120g sourdough starter

20g olive oil

70g linseed

15g chia seeds

3g baker’s yeast

10g kosher salt

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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 water, sourdough starter, linseed, chia seeds, olive oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  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.

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