Flaxseed Bread (Leinsamenbrot)

Hamelman's Rye with Flax Seeds1

Hamelman's Rye with Flax Seeds1

Hamelman's Flaxseed Bread - crumb

Hamelman's Flaxseed Bread - crumb

Jeffrey Hamelman's Flaxseed Bread from "Bread" is a 60% sourdough rye. It is almost exactly the same formula as his 66% sourdough rye, with the addition of flaxseeds added to the dough as a soaker. This is a delicious bread, but the wonderful flavor really comes together the day after baking. One day 2, it is mildly sour with a prominant, hearty rye flavor mixed with a very distinct flavor of flaxseed. The seseme seeds on top, which Hamelman says are traditional, add another nice flavor and a nice additional crunch.

I have made many rye breads before and love them, but this is my first attempt at one of Hamelman's German-style rye breads. I must give credit to Eric (ehanner), whose beautiful rye breads from Hamelman inspired me to take the plunge.

David

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those are begging for some cream cheese, lox, red onion and garden tomato or maybe liverwurst, garden tomato & lettuce..very nice, as always!!

Betty

Actually, I had some, sliced thin, with a little butter along with lox this morning. Cream cheese is on the shopping list. My wife thought this bread would be perfect as a foundation for Danish open-faced sandwiches.
David

Nice looking bread, David. What color flax did you use? They look like the light colored ones. Hamelman gives such a nice assortment of ryes.

I have never questioned which rye to use, I always use whole, but then reading Mike's recipe on his site he talks about the different types and adapting recipes. So when you use Guisto's what is it exactly?

Jane

Hi, Jane. The falx seeds are yellowish. I've used the darker reddish colored ones too. I haven't noticed a difference in flavor. Have you? Guisto's rye is finely milled whole rye. I think KAF "medium rye" used in this recipe is also whole rye, but a bit coarser.
David

Lovely loaves; crumb and crust. Your scoring is also very nice. Lox, cream cheese, liverwurst, tomatoes, etc...they each sound like a perfect match, at least for my taste.

Howard

I picked up cream cheese this evening. Can't wait for breakfast.
David

I can see my sandwich. Your bread as a BLT with mayo and sneaking in a slice of Holy cheese, yes, Emmentaller. Ahhh

Mini O

I never would have thought of using this for a BLT! I like the idea! Oooooh ... The thought of the Flaxseed flavor with smokey meat! Gotta try it. Later for that. I have some Emmenthaler I'm going to have on it for my bedtime snack right now.
David

I don't know how I missed this post David but your Flaxseed Bread is a beauty. It's late here and I'm reading about you and miniO talking rye, bacon, cheese. I better go to bed before I start searching the freezer for some hidden rye loaf.
Great job as usual David. weavershouse

I apologize if my bread keeps you up. I had some for breakfast with cream cheese and Nova lox. Very good. For dessert, I had another slice with almond butter and apricot jam. If possible, even better. The nut and seed flavors really compliment eachother. Darn! Now I made myself hungry. I better go make some fresh almond butter for my bedtime snack!
David

I'd love to make my own. May I have your recipe? weavershouse

Hi, weavershouse. Actually, I did make some last night and timed things because some one else was having a problem making it. So ... 1 to 1-1/4 cups of dry roasted almonds. Pour into Cuisinart bowl with the steel blade. Process for 1 min., 30 sec. Spread on bread, apply honey, jam, marmelade, whatever. Eat. 90 seconds yields very crunchy, barely spreadable butter. Process longer if you want smoother butter. Enjoy!
David

I whould really like to see the formula/technique for making this kind of rye. I have been yearning to make a rye with that crumb structure for soo long!

Im considering buying "Bread" so I will get the formula anyhow but, any chance you are sharing?

Flaxseed Bread (Leinsamenbrot) from "Bread," by Jeffery Hamelman

Overall Formula

Medium rye flour..................1 lb., 3.2 oz.......................66%

High-Gluten flour..................12.8 oz..............................40%

Flaxseeds...............................3.2 oz................................10%

Water.......................................1 lb., 8 oz..........................75%

Salt.......................................... 0.6 oz................................1.8 %

Instant yeast............................0.16 oz (1 tsp) ................1.5 %

Sourdough

Medium rye flour..................1 lb., 3.2 oz.......................100%

Water.......................................10.2 oz..............................80%

Mature sourdough.................0.6 oz (2 tsp)...................5%

Soaker

Flaxseeds...............................3.2 oz................................100%

Water.......................................9.6 oz.................................300%

Final Dough

Medium rye flour..................6.4 oz

High-Gluten flour.................12.8 oz

Water......................................4.2 oz

Salt..........................................0.6 oz

Instant yeast...........................0.16 oz (1 tsp)

Soaker....................................12.8 oz (all of it)

Sourdough.............................1 lb., 7 oz. (all of it minus 2 T)

1. Mix the sourdough and ferment at 70F for 14-16 hours.

2. At the same time as preparing the sourdough, pour cold water over the flaxseeds. Cover tightly.

3. Mix the sourdough and soaker with all the other ingredients. Mix/knead to medium gluten development. DDT=80F

4. Bulk ferment 30-45 minutes.

5. Divide dough into 2 pieces. Shape round or oblong. (Optional: Sprinkle with sesame seeds.)

6. Proof for 50-60 minutes at 80F.

7. Bake with steam, 460F for 15 minutes, then lower oven temp. to 440F and bake 30-35 minutes.

Cool completely (at least "several hours") before slicing.

Enjoy!

David