Drive away with green broad beans and ricotta
10 recipes
Flax seed wholemeal bread
ingredients
servings
5
Wholewheat flour
350 grams
Type 2 wheat flour
150 grams
Water
225 mL
Salt
7 grams
Dried sourdough starter
25 grams
Extra virgin olive oil
2 spoons
Flax seed
3 teaspoons
Bakery products from Italy
Flax seed wholemeal bread
Flax seed wholemeal bread
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
For breakfast, lunch, dinner, as a snack, with bread you are never wrong!
preparation
step 1
Combine the flours, flax seeds, salt and baking powder in a large bowl.
step 2
Mix and form a central hole. Pour the water a little at a time and knead.
step 3
Add the oil and continue to knead until the mixture is not sticky.
step 4
Grease the container where you will make the bread rise (with a little oil). Leave to rise at room temperature for about 20 minutes.
step 5
Then, put the dough in the fridge for 8-10 hours (I kneaded it the night before).
step 6
After the first rising time, mix the mixture again giving it a rectangular shape. Fold one side and bring it towards the center (repeat the process for all 4 sides). At this point form a loaf and put everything in the container (in the fridge).
step 7
After another 8/10 hours (I resumed the dough after lunch), repeat the previous procedure. At this point, with a knife, incise one on the loaf and leave to rise at room temperature for another 2-3 hours. (in photo I show you mine)
step 8
Bake the loaf in a preheated oven at maximum temperature. Once the oven is closed, lower the temperature to 200 degrees. Cook for about 25-30 minutes. Remove from the oven and enjoy your bread
step 9
Tip: if you don't eat the bread right away, wrap it in a kitchen tablecloth and let it cool (it is said to be better).
