Bought this lovely rye/linseed bread and wish to recreate it preferably using sourdough. However there are a few discrepancies between the packet and website.
Then packet states the ingredients as...
- Whole Rye Meal
- Water
- 5% Linseed
- Sea Salt
The website lists the ingredients as...
- Whole Kernel Rye
- Water
- Whole Rye Flour
- 5% Linseed
- Sea Salt
- Yeast
It is a German make so I'm assuming a traditional German Rye Bread? Dense but soft and sweet, considering there's no sugar. There doesn't seem to be much 'flour' to speak of. The grain looks rough.
Is anyone familiar with this type of bread?
A picture of the actual slice of bread would be helpful. Are the flaxseeds whole or ground?
Something like Stan Ginsberg's Softig (Juicy One) might be a good starting place. Sub out the fax for the other seeds?
http://theryebaker.com/das-saftige/
Looks like more meal than flour. Flaxseeds are whole. Lovely and soft.
Thanks Clazar. I'll take a look.
http://www.thefreshloaf.com/handbook/60-rye-flaxseeds
http://www.wildyeastblog.com/flaxseed-rye/
Looks like both are based on a recipe in Hamelman's book
Good luck and plz keep us posted.
hester
Looking at both recipes they seem to be very similar and close to the one I bought.
I have some cracked rye which I think should be included. Two good recipes from which to get inspiration.
Hope you enjoyed your cheese toast.