Cost Of Bearings In A Washing Machine

Pszenno-żytni chleb siemieniem lnianym z (which zakwasie)

In search of recipes for sourdough bread, I looked to Laboratory pastries. Tempted me bread with flax seeds.

was enough kromeczka little bread and went to the home place favorite breads with sourdough:)

wonderful crunchy crust, soft moist flesh and little linseed-if I need anything else to add?

I set the germ of the evening, morning mixed it components. The provision said that immediately put the dough into the mold, wait until you grow up, and bake, but I mixed let him grow first hour in a bowl, mixed it, put into molds, again waited until just grow up and baked. From this portion came to me a big bread and two small.

And do not worry that the cake is rare-so it should be.

wheat-rye bread with flax seeds (on sourdough)

evening
leaven:
30 g rye starter
100 g wheat flour
100 g of water, mix and leave
12-16 h.

Flaxseed:
100 g of linseed
180 ml of water, mix and leave
12-16 h.

next day:
leaven combine with linseed and add:
100 g rye flour
400 g wheat flour 400 g water

15 g fresh yeast (or 1 teaspoon dried instant, but it's better fresh)
2 level teaspoons of salt (approx. 17 g)

we made dough mixer or a spoon ( I put two on a spoon). No need to knead it too long,

just enough ingredients well combined. Translate the dough into the mold bran sprinkled żytnimi (I buttered mold oprószyłam flour) and leave it to grow. Preheat oven

st to 210 C. Put bread, previously the top lightly sprayed with water.
Bake 10 minutes, reduce temperature to 180 ° C and sting for about 40 minutes.
yet to be clearly ruddy. After baking, cool on the kitchen grill.

Enjoy:)