Step 1

12 to 24 hours before you want to bake your bread, fill the ingredients for the pre dough into a very large bowl. After adding the water, stir all ingredients very well.

Step 2

Cover the bowl and set it aside at a warm place.

Step 3

[To refill your sourdough: Put your remaining sourdough into a small bowl and add 75 g of all purpose flour and 75 ml of water. Stir and put it back into it's jar. Let the Sourdough stand in the kitchen for 24 hours, then put it back into the fridge until you bake with sourdough again.]

Step 4

24 hours after mixing the pre dough, bring the 80 ml of water to a boil, fill the flax seeds in a bowl and pour the boiling water over the flax seeds. Let stand for 1 hour.

Step 5

Now add all the remaining ingredients - exept for the salt - into the large bowl with the predough. Also add the Flax seeds and mix all very well.

Step 6

Add the salt and mix very well, use your hands if possible. The dough is more of a mash or pap than regular dough. If the dough is too dry, add a little more water but don't make it too wet. Watch the video to see the right consistency.

Step 7

Grease the baking pan and fill it ¾ high with the dough. Use some water and a brush and brush the water on top of the dough.

Step 8

Cover the baking pan and let stand in a warm place until your dough has significantly increased its size.

Step 9

Preheat the oven to 50°C / 120°F or to the lowest temperatur to which your oven can be set.

Step 10

Brush some water onto the bread again and then put it into the oven for 90 minutes.

Step 11

Increase the oven temperature to 150°C / 300°F and backe the bread for 60 minutes.

Step 12

Lower the oven temperature to 100°C / 210°F and bake for another 2.5 hours.

Step 13

After the bread has baked, let it cool completely, then put it in a plastic bag overnight.

Step 14

The next day you can use the bread or freeze it for later.

Step 15

Tip: You can also add some whole hazelnuts to the bread dough!