German Flaxseed Rye Bread

Ingredients

• 500 g rye flour
• 60 g flaxseed
• 1 tbsp dry yeast
• 1 tsp salt
• 1 tbsp honey
• 4 dl water, lukewarm
• 1 tbsp sunflower seeds, for topping
• 1 tbsp vegetable oil

Method

1. 1.

   Activate the yeast — In a large bowl, dissolve the dry yeast and honey in the lukewarm water. Let stand for 5 minutes until foamy.

2. 2.

   Knead the rye dough — Add the rye flour, flaxseed, salt and vegetable oil. Mix and knead into a firm, slightly sticky dough for about 8 minutes.

3. 3.

   Let the dough rise — Cover the bowl with a cloth and let the dough rise in a warm place for 1 hour, or until roughly doubled in size.

4. 4.

   Shape and rest the loaf — Punch down the dough, shape it into an oval loaf, and place it on a baking tray. Sprinkle the top with sunflower seeds and let rest for 15 minutes.

5. 5.

   Bake until golden and hollow — Bake in a preheated oven at 220°C (430°F) for 35–40 minutes, until the crust is dark golden and the loaf sounds hollow when tapped.

6. 6.

   Cool before slicing — Let the bread cool completely on a wire rack before slicing.