Sourdough Oilseed Bread

1. sourdough starter: Prepare the sourdough starter 12 to 16 hours before making the dough and place it in a covered baking bowl at approx.

21 °C.

2. Swollen flaxseed: Soak the flaxseed in cold water, cover with plastic wrap and stand in about 12 to 16 hours.

4. dough fermentation: 2, 5 hours.

5. folding: Fold the dough once after 1, 25 h or possibly if the dough needs more gluten development, fold twice in 50 min- intervals. (Ulrike: 3x in half hour intervals) 6. dividing and shaping: Divide the dough into 2 on the spot pieces and shape into an oval or possibly ball. Alternatively, bread pans can be used. If the cool dough rests overnight in bread molds, they must be warmed to room temperature before baking. The metal molds will cool down very quickly in the refrigerator, delaying the rising of the breads.

7. last fermentation: up to 8 h at 10 °C , or up to 18 h at 6 °C (Ulrike: I have one loaf go in a fermenting basket, the other in a bread baking pan with lid) and put in the refrigerator for about 12 h.

8. baking: Bake with steam 40 to 45 at 240 °C. **

Note Ulrike:

* Toasted the sunflower seeds and the sesame seeds at 190 °C for 5 to 6 min on a tray in the oven.

** Took both breads out of the refrigerator after about 12 hours and heated the stove equipped with a baking stone to 240 degrees. The first bread i

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