Haelman's Flaxseeds Rye Bread
I have been been experimenting with rye during my past few bakes and this week I made Hamleman's rye bread with flasxseeds (wich I first saw in hansjoakim's post here). The recipe is from the site Modern Baking and you can find a reduced recipe in David's post about it. I have also made the bread as a 1 kg boule, like david did.
The bread is 40% rye and it has a soaker of bothe flax seeds and old bread (altus)- something that I realy enjoy in pumpernickel and I thought could be great in other rye breads. The hydration was a little low for me so I've added abou 2% more water until the dough felt right. I've also reduced the amont of yeast to 0.4% (2 gr), so the fermentation and proofing went a little longer.
I didn't proofed it seam side down like I saw many here did with this recipe and other rye recipes, just because I was afraid that there wouldn't be a big spring from the seams, as my boule shaping technique is not very promising. I've slashed it like a regular loaf in the "diamonds" pattern. The loaf was much smaller than I expected for a 1 kg loaf, but it didn't matter as the flavor was great.
As I said earlier, the results were great. I've waited about 16 hours before cutting into it (about that- how do you keep your rye breads before slicing them without them losing all its great crust texture?). The taste was quite tangy and delicious. The flax gave it a nice nuttiness and some bite. I heartly reccomend this bread!