German-style many-seed bread
German-style many-seed bread
Rating: (1 rated)
Recipe Yield: Total time: 1 1/2 hours, plus rising and cooling times | Makes 1 loaf (about 12 servings)
1 1/3 cups (6 ounces) whole wheat flour 1/4 cup plus 3 tablespoons (2 ounces) rye flour 2 1/4 teaspoons (0.25 ounce) flaxseeds, ground or whole 1/2 teaspoon (0.14 ounce) salt 3/4 cup (6 ounces) water

Step 1 In the bowl of a stand mixer, or in a medium bowl, mix together the wheat and rye flours, flaxseeds, salt and water until all of the flour is hydrated and the ingredients form a ball of dough. If working with a stand mixer, transfer the ingredients to a medium bowl. Cover the bowl loosely with plastic wrap and leave at room temperature for 12 to 24 hours.

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