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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\degree F 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.
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