With my newborn yeast, the sourdough starter, I wanted to make bread, inspired by a recipe from the blog salezuccheroecannella ….. with only a few modifications including t the flour used and the addition of flaxseed. I have to say that the experiment was successful, though ….. you can always improve.
Ingredients: 500 grams of flour (300 gr wholemeal kamut flour and 200 grams of white flour 00), about 250 g of water, 150 grams of yeast, 1 tablespoon of extra virgin olive oil, 20 grams of ground flaxseed , a teaspoon of honey, 10 grams of salt.
In some of the water, dissolve the honey: add the yeast and mix well. I have done everything in Kenwood Cooking Chef . Add most of the flour and stir, add the remaining water a little at a time until a soft dough. Add at the end of the salt and mix again. Remove the dough from the KCC and knead 5 minutes by hand using the remaining flour.
Let rise at room temperature for about 4 hours or until doubled in volume of the dough. In this day a little ‘cold I let it rise in the oven set at 20 degrees in temperature. After the time of the first rising rework the dough on a work surface for 10 minutes with your hands.
Give an elongated shape (I did a braid) and place the dough in a oven mould greased with oil. Let rise again for a few hours (3 to 4 hours) until the dough will not have roughly doubled yet its volume
Bake in a hot oven for about 25 minutes, I set 220 degrees for the first 10 minutes and 180 degrees for the remaining time
