My wholemeal linseed bread is an extremely moist, healthy bread that goes particularly well with hearty spreads, smoked sausages, fish and cheese. The special ingredient in this bread, in addition to the typical bread spices such as coriander, anise and caraway seeds, is the aromatic herb of the blue fenugreek (Lat. trigonella caerulea), which is typical for the Alpine region. The blue fenugreek, which originally comes from the eastern Mediterranean and Asia Minor, is traditionally used in "Schüttelbrot" and "Vinschgau bread". The plant is ready to be harvested at flowering time, as it has developed its intense aroma by then. The stalks and leaves of the plant are used dried in powderform.
1 kilogram of wholemeal rye flour
500 grams of wholemeal winter emmer flour
1 1/2 tablespoons of salt
20 grams of fresh yeast
150 grams of brown linseeds
200 millilitres of boiling water
600-800 millilitres of lukewarm water
200 grams of sourdough
1 teaspoon coriander seeds
1 teaspoon anise seeds
1 teaspoon of caraway seeds
2 teaspoons of fenugreek powder
Additional wholemeal rye flour for kneading
1. First poor 200 millilitres of boiling water over the linseeds and allow them to swell.
2. Sift the wholemeal rye flour and the wholemeal winter emmer flour into a bowl and make a well in the middle.
3. Dissolve the yeast in a little lukewarm water, pour into the hollow, dust with flour from the edge and let rise a little.
4. Lightly grind the bread spices with a pestle in a mortar.
5. Now put all the ingredients in the bowl with the flour and gradually pour in the water, stirring the mixture well with a wooden spoon.
6. The dough should be neither too moist nor too dry and should come off the sides of the bowl easily.
7. Let the dough rise in a warm, but not too hot place for at least three hours, covered with a tea towel.
8. Then place the dough on a floured work surface and divide into two equal pieces.
9. Knead the two loaves for about 15 minutes each until they are nice and homogeneous.
10. Place the loaves in two well-floured proofing baskets and let them rise for another 15-30 minutes, until tender cracks form on the surface.
11. Preheat the oven to 220°C, preferably together with a chamotte bread baking stone.
12. Add the loaves of bread and bake for about 30 minutes until they start to get slightly brown.
13. Now reduce the baking heat to 150 ° C and bake for at least another hour.
14. If necessary, do the tapping test after 1 hour of baking. If the bread still sounds dull and moist, it should be put in the oven again and baked for another while. If it sounds as if you would knock on wood, the bread is done.
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