Flaxseed Bread with Seeds

Name: Flaxseed Bread with Seeds
Total time: 8 h
Ingredients: 70 g flaxseed flour; 360 g of coarse wheat flour; one teaspoon of salt (10–15 g); about 1 g of dry yeast (a quarter of a teaspoon) or a small ball of fresh yeast (1–2 g); 300 ml of water; 10–20 g of flaxseeds – as desired

(1)

Prep time: 8 h
Difficulty:
Number of ingredients: 6

The basic recipe is called “no-knead bread.” Primož first heard about it from Andrej at Pekarna OSEM; since then, he’s gone through countless recipes, books, and videos, taken a bread-baking class, and finally settled on the recipe above, which is the easiest for everyday baking.

To make this bread, we recommend using flours from the Eko Prekmurc organic farm, which you can also buy at Rifuzl!

Rifuzl is a plastic-free store where you can use your own containers to buy local, healthy, organic food and zero-waste products. Shop without packaging!

Flaxseed Bread with Seeds

Prep time: 8 h
Difficulty:
Number of ingredients: 6

Ingredients:

What do you need to make a half-kilogram loaf?:

70 g flaxseed flour
360 g of coarse wheat flour
one teaspoon of salt (10–15 g)
about 1 g of dry yeast (a quarter of a teaspoon) or a small ball of fresh yeast (1–2 g)
300 ml of water
10–20 g of flaxseeds – as desired

Preparation Instructions:

How do you go about it?:

1. Step Mix the water, salt, and yeast in a large bowl until the yeast and salt dissolve. Add both types of flour and mix everything together with a wooden spoon until a thick dough forms (you can also mix by hand, but the dough will stick to your fingers). Cover the bowl with a lid (if available) or a damp kitchen towel and let it rise for at least 8–16 hours (preferably overnight) at room temperature.

2. Step Using a spatula, transfer the risen dough to a floured work surface and sprinkle a little flour on top (all-purpose flour works best).

3. Step Add the flaxseeds and knead briefly (2–3 minutes). If the dough sticks to your hands, dust it with additional flour. Shape the dough into a loaf, cover it with a damp cloth, and let it rise on the counter or in another bowl (which you’ve previously oiled and dusted with semolina, bran, or flour to prevent the dough from sticking) for another 1–2 hours.

4. Step 20 minutes before you start baking, place the pot with the lid—in which you’ll bake the bread—in the oven and preheat the oven to 230 °C. Once the oven and pot are hot, quickly remove the pot from the oven, drop the proofed loaf into the pot (just as it is—don’t worry about it!), cover it, and bake for 35 minutes with the lid on, then another 5 minutes without the lid at 230 °C.

5. Step Once the bread is baked, take it out of the oven, let it cool on a wire rack (and while it’s cooling, listen to what the crust whispers to you 👂), and finally, take a happy bite! 😋

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Flaxseed Bread with Seeds

Prep time: 8 h

Difficulty: 1

Number of ingredients: 6

Ingredients:

What do you need to make a half-kilogram loaf?

70 g flaxseed flour
360 g of coarse wheat flour
one teaspoon of salt (10–15 g)
about 1 g of dry yeast (a quarter of a teaspoon) or a small ball of fresh yeast (1–2 g)
300 ml of water
10–20 g of flaxseeds – as desired

Preparation Instructions:

How do you go about it?

	Mix the water, salt, and yeast in a large bowl until the yeast and salt dissolve. Add both types of flour and mix everything together with a wooden spoon until a thick dough forms (you can also mix by hand, but the dough will stick to your fingers). Cover the bowl with a lid (if available) or a damp kitchen towel and let it rise for at least 8–16 hours (preferably overnight) at room temperature.
	Using a spatula, transfer the risen dough to a floured work surface and sprinkle a little flour on top (all-purpose flour works best).
	Add the flaxseeds and knead briefly (2–3 minutes). If the dough sticks to your hands, dust it with additional flour. Shape the dough into a loaf, cover it with a damp cloth, and let it rise on the counter or in another bowl (which you’ve previously oiled and dusted with semolina, bran, or flour to prevent the dough from sticking) for another 1–2 hours.
	20 minutes before you start baking, place the pot with the lid—in which you’ll bake the bread—in the oven and preheat the oven to 230 °C. Once the oven and pot are hot, quickly remove the pot from the oven, drop the proofed loaf into the pot (just as it is—don’t worry about it!), cover it, and bake for 35 minutes with the lid on, then another 5 minutes without the lid at 230 °C.
	Once the bread is baked, take it out of the oven, let it cool on a wire rack (and while it’s cooling, listen to what the crust whispers to you 👂), and finally, take a happy bite! 😋