Whole wheat with flax seeds

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Dough

2 loaves, g
Baker’s %
Flour
  • whole wheat 500g.
  • oat 50g.
550
100%
Flax seeds (ground)
50
9%
Water
415
75%
Yeast
7
1.3%
Salt
14
2.5%
Olive oil
30
5.5%
Honey(or brown sugar)
50
9%
Total
1166
212%

Toast the flax seeds, let cool down and grind. Leave a pinch for sprinkle.
Mix all all ingredients with exception of salt together and let stand for 20 min.
Add salt and kneed for 8-10 min.
Fermentation 2.5 hrs with 2 stretch & folds.
Degas, divide and shape 2 loaves. Proof for 40 min @ 25 C

Mix a pinch of flour with 2-3 tbsp of water. Brush the loaves and sprinkle with flux seeds and rolled oats.
Make several scores across. Bake 35 min: first 10 min @ 200 C with vapor; 25 min @ 180 C

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