I’ve been baking this bread regularly over the last few months, sometimes just in my bread maker. It has a gentle warming aroma, and is great for lunch sandwiches filled with greens and sprouts, and HEAVENLY with aged goats gouda. You can also try using rye in place of linseeds for a variation.
Here are the ingredients:
- 3+1/2 cups bread flour
- 1/2 cup ground linseed (or rye flour)
- 2 tablespoons sesame seeds (black ones have slightly stronger aroma)
- 1 tablespoons oil
- 1+3/4 cups water
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon instant dried yeast (~7g)
- 1/2 cup sourdough starter (optional, decrease water by 1/4 cup)
Here’s what I do:
- Combine everything and knead for 15-20 minutes until smooth and elastic.
- Let it rise for 1 hour or until doubled.
- Turn it out and flatten on a floured bench, then fold or roll up and shape into a loaf.
- Let it rise for another hour or until doubled.
- Bake at 220C for 45-60 mins or until the loaf sounds hollow when tapped on the bottom.
Sometimes I’d throw everything into my bread maker and leave it to do its job – easy, no fuss, and the bread is still great (beats any supermarket loaf by miles!). If I have time and plan ahead, I’d leave out the dried yeast and rely purely on sourdough starter to rise the bread. The first fermentation (step 2 in the above instructions) can take between 6 to 14 hours depending on the season/temperature. For a more open crumb (holey bread), use up to 2 cups of water (1+3/4 cups gives a nice dough that’s easy to work with). However this does not apply to baking with bread maker – a bread maker will never produce the same open crumbs because it heats gradually upon baking. For more on getting holey bread with open crumbs, you may be interested in reading kneading and shaping high hydration dough and my holey bread journey.