Скачать или смотреть Foolproof Bread Recipe for a Seriously Good Loaf (incl. Healthy Flaxseeds)

Germans like bread a lot and have over 3000 registered loaf types. Many breads in Germany include healthy seeds and whole-wheat flour, esp. rye flour.

My bread is beginner friendly and requires no kneading. Hence, no risk of over- or under-kneading in this rustic bread recipe.
Moreover, it includes flaxseeds, which are full of healthy omega-3-fats and fiber. I also added extra virgin olive oil and 20% whole grain rye flour, which give the the bread more aroma.

INGREDIENTS
400g all purpose flour
100g whole wheat rye flour
50g flaxseed
10g salt
1g dry yeast
380g water
25g extra virgin olive oil

DIRECTIONS
1. Mix all ingredients well and let rest, covered, for 1hour
2. Perform "stretch & fold" every hour or so
3. Repeat 3x, better 4x, till the dough doubles in size. This took me 4hours in my 27C (80F) warm kitchen. Depending on the temperature in your kitchen, your bread dough might rise faster or slower
4. After the last stretch & fold, let dough rest for 30min
5. Transfer bread dough on a baking paper, well dusted with flour, and begin pre-heating the oven to 250C (480F)
6. Shape the dough to a dome and pop any big bubbles that you notice. Randomly dust with rye flour, which will give the bread a more rustic look
7. After 15-30minutes, before transferring into the hot oven, perform two parallel scores (2cm or 4/5inch deep) on top of the bread
8. Place the dough in the hot cast iron (diameter of 26cm or 10.25inch) and transfer on an oven-grate
9. Pour half cup hot water onto the baking sheet, which is placed underneath the cast iron and close the oven door
10. Lower temperature to 210C (410F) and bake for 20 minutes
11. Remove baking sheet that hold the water, as well as the baking paper and bake for 25 more minutes, or longer, depending on how dark you like your bread's crust
12. Place the baked bread on a cooling rack for at least 45 minutes
13. Enjoy warm with some butter

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Bon appétit!

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