This is a hand mixed no-knead dough. Flax seeds are rich in Omega 3 fatty acids, adding it to your home baked sourdough bread takes it to another level by making it healthier and more nutritious.
My Recipe 👏🏽
Flax Seed Sourdough Bread
Ingredients
5 cups all purpose flour
1 cup sourdough starter (rye)
3 teaspoons pickling or sea salt
1 cup filtered water
2 cups milk
4 tablespoons crushed flax seeds
Method
Mix starter with milk and filtered water. Add in salt and stir until dissolved. Add in the flour and lastly the flax seeds. Lightly mix in the flax seeds on the surface of the flour then, start to dig in deep and make a shaggy dough. Cover and refrigerate overnight for at least twelve hours. The next morning take out the dough and leave out for about an hour to reach room temperature. Divide the dough into two parts, that is two boules. Start doing a fold every thirty minutes for the next three hours, that is at least six folds, covering and resting the dough each time in between. After the last fold form boules and place into a floured parchment lined bowl, cover and allow to rise double in size, for another three hours or so. Dust with semolina. Preheat oven to 500F with Dutch oven heating at the same time. Once temperature is reached remove Dutch oven and carefully lift the parchment paper with the loaf and place it into the preheated Dutch oven. Score the loaf and then return covered to the oven. Bake for 30 minutes, checking at the 25 minute mark. Remove lid and allow to brown for two to three minutes if necessary. Once done, cool on cooling rack and bake the other boule. Slice when completely cool. Enjoy!
