Easy Sourdough Bread with Flaxseeds

5 from 3 votes

This easy recipe for Sourdough Bread with Flaxseeds offers a wholesome twist on a classic favorite. This crusty bread, infused with flaxseeds is soft, chewy, and airy inside making it simply irresistible.

Servings loaf

Prep Time 3

Cook Time 10

Total Time 13

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Ingredients

Overnight Starter

1 oz (30g) 100% hydration sourdough starter
2 tbsp (30g) water
1/4 cup (30g) bread flour

Overnight Flaxseed Soaker

1/4 cup (40g) flaxseeds
1/2 cup (120ml) water

Final Dough

3 ⅓ cups (420g) bread flour
2/3 cup (80g) rye flour
1 cup + 2 tbsp (270ml) water
3 oz (90g) 100% hydration overnight sourdough starter
flaxseed soaker (160g)
2 tsp (10g) salt

Instructions

Prepare the overnight starter.

To make the overnight starter, in the evening, stir down the 100% hydration sourdough starter, and remove 1 oz (30g) in a bowl. First, add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 10-12 hrs (overnight).

Prepare the overnight flaxseed soaker.

Add flaxseeds to a bowl. Pour water over them. Cover with plastic wrap, and let it sit at room temperature.
The flaxseeds will soak the water overnight.

Prepare the final dough.

In the morning, in a large bowl mix the overnight starter with water and flaxseed soaker until well combined.
Add the bread flour and rye flour and mix to combine. Let the dough rest (autolyze) for 30 minutes.
Add the salt and knead by hand or with a mixer for 5-8 minutes. Wipe the inside of the bowl with a little vegetable oil. Place the dough into the bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.

Bulk Fermentation

Let the dough ferment at room temperature for 2 hours, stretching and folding on 4 sides, every 30 minutes, using wet hands. A total of 4 stretches and folds.
After the 4th stretch and fold transfer the dough to a straight-sided airtight container greased with olive oil.
Let it sit at room temperature until it increases in volume by 50%. This may take several hours depending on the starter and room temperature.