Rye with flax

Very successful and as simple as it gets.

Preferment: 2 cups wholegrain rye flour,  2 heaping tablespoons of rye starter from the fridge,  enough water to make a soft dough.  Place in lukewarm spot for a couple of hours, then move to a cooler place fir the rest if the fermentation (total of 18-24 hours) 

Final dough: whole amount of the preferment,  4 generous cups of wholegrain rye flour,  golden flax seeds (I shook them straight from the bag), salt to taste (about a tablespoon) enough warm (not hot!) water to obtain a soft but cohesive dough. Mix everything by hand,  let rest in the bowl for 20-30 minutes then move into the prepared loaf pan.  Proof, covered, in a lukewarm spot until it crowns over the rim of the pan. Paint with leftover thinned dough, dock with a chopstick,  bake in preheated oven without steam 15 min at 475, 15 at 425 and 15 at 400 ir until done. After 30 minutes of baking paint the surface again and sprinkle with lots of flaxseeds.