Easy Sourdough Bread with Flaxseeds
This easy recipe for Sourdough Bread with Flaxseeds offers a wholesome twist on a classic favorite. This crusty bread, infused with flaxseeds is soft, chewy, and airy inside making it simply irresistible.
Ingredients
Overnight Starter
- 1 oz (30g) 100% hydration sourdough starter
- 2 tbsp (30g) water
- 1/4 cup (30g) bread flour
Overnight Flaxseed Soaker
- 1/4 cup (40g) flaxseeds
- 1/2 cup (120ml) water
Final Dough
- 3 ⅓ cups (420g) bread flour
- 2/3 cup (80g) rye flour
- 1 cup + 2 tbsp (270ml) water
- 3 oz (90g) 100% hydration overnight sourdough starter
- flaxseed soaker (160g)
- 2 tsp (10g) salt
Instructions
Prepare the overnight starter.
- To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).
Prepare the overnight flaxseed soaker.
- Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.
- The flaxseeds will soak the water overnight.
Prepare the final dough.
- In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.
- Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.
- Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
Bulk Fermentation
- Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.
- After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.
- Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.
Shape the dough.
- When ready, turn the dough out onto a floured surface. Shape it into the form of a ball, sprinkle it with flour, cover, and let rest for 15 minutes.
- Meanwhile, prepare a loaf pan with a kitchen towel, sprinkle with flour, or use a banneton if you have one.
- Reshape the piece of dough in the desired shape. Either boule (round) or batard (oval loaf shape).
- Add the dough seam-side-up on the prepared pan or basket and cover it with the edges of the towel.
- Cover the basket or pan with a plastic bag and refrigerate for 12-48 hours.
How to bake the bread.
- The next morning or whenever ready to bake the bread, turn the oven to 470°F (240°C) with either a baking stone or a Dutch oven inside. In case you don't have any, simply use a baking sheet, and preheat for 45 minutes to 1 hour before baking (If using the baking stone or the baking sheet place a small pot with water at the base of the oven to create steam, the Dutch oven does not need it as the lid will create enough steam.)
- Invert the proofed loaf onto a parchment paper.
- Score the bread using a bread lame or sharp knife.
- Carefully transfer it to the preheated Dutch oven, baking stone, or the back of the baking sheet.
- Bake for 20 minutes with steam then remove the pot with water from the oven. When using a Dutch oven simply remove the lid.
- Reduce oven temperature to 440°F (230°C) and bake for another 15- 20 minutes without steam.
- Cool on a wire rack. Let them cool completely before cutting for at least 2 hrs.
Nutrition
Serving: 1loafCalories: 2113kcalCarbohydrates: 406.6gProtein: 79.4gFat: 19.1gSaturated Fat: 2gSodium: 4679mgPotassium: 1383mgFiber: 42.9gSugar: 1.4gCalcium: 128mgIron: 39mg