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+## 60% Rye with Flaxseeds
+
+***JMonkey***
+
+> A hearty, German-style rye that’s loaded with flaxseed.
+>
+> This recipe was adapted from “Bread” by Jeffrey Hammelman.
+
+**Formula**
+
+* Whole rye flour: 60%
+* White flour: 40%
+* Flaxseeds: 10%
+* Water: 80%
+* Salt: 1.8%
+
+40% of the flour (rye) is in the starter at 100% hydration
+
+**Ingredients**
+
+* White flour: 200 grams or about 1.5 cups
+* Whole rye flour: 100 grams or 1 scant cup
+* Rye starter (at 100% hydration): 400 grams or 1.25 cups
+* Water: 200 grams or ¾ cup + 2 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Flaxseeds: 50 grams
+
+
+**Soak the night before**
+
+Mix the flaxseeds and 150 grams (about 1 cup) of the water together.
+Cover and let sit overnight.
+
+**Mixing**
+
+Add the remaining water to the flax seed soaker, and then mix with the
+starter. Separately, mix the flours and the salt, then mix all
+ingredients until everything is hydrated.
+
+**Dough development and the first rise**
+
+You’ll want to do either the stretch and fold or traditional kneading,
+though traditional will probably serve you better. Either way, it’ll
+be a little tricky because the rye -- and there's a lot of it in this
+bread -- will make the dough sticky. Keep at it. The dough will come
+together, though it will be much more clay-like than a 100% wheat
+dough.
+
+The first rise will take about 3 hours at room temperature.
+
+**Shaping**
+
+Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 hours at room temperature. You can
+also speed things up (and increase sourness) by placing the dough on
+an upturned bowl in the bottom of a picnic cooler, throwing a cup of
+boiling water in the bottom and covering it quickly. After an hour,
+throw another cup of hot water in. The rise should only take about 90
+minutes this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 40 minutes.
+
+Because of its high rye content, this bread should cool for at least 3
+hours and up to 24 hours to allow the bread set up. If you cut into it
+too early, the center will be more liquid or gelatinous than solid.