Flaxseed bread by Bart Van Laere from Bakery BaaB

About this recipe

Lard-free bread?

Fat lubricates the gluten and ensures longer natural tenderness. If desired, you can easily omit the lard from this recipe.

Ingredients

• 160 g strong wheat flour (T80)
• 200 g wheat flour (T100)
• 300 g water
• 10 g fresh yeast
• 10 g yellow flaxseed
• 10 g brown flaxseed
• 6 g salt
• 10 g lard

Preparation

1. Dissolve the yeast and flaxseed in the water and gradually add flour from the edge. Now mix all the flour thoroughly with the water.
2. Now knead vigorously for about 20 minutes until you have a smooth dough. If you already have a nice dough, but it's not quite smooth enough, add the fat and salt.
3. Continue kneading until the fat is completely absorbed and you can form a thin layer.
4. Let the dough rest for 30 minutes under a damp towel or plastic wrap.
5. Flatten the dough (= roll it out) and shape it into a nice ball.
6. Leave to rest for about 20 minutes, then knead again. Now shape the bread as desired and place it in a baking tin or proving basket.
7. Place the finished bread in a draft-free place (room temperature) and wrap it in plastic/a towel until the bread has doubled in volume.
8. After 20 minutes, you can start heating up your Vonken wood-burning stove.