Enjoy a slice of this beautiful and healthy rye and ground linseed (flaxseed) bread, a tasty home-kneaded bread recipe with spelt flour and other organic ingredients.
In a large bowl mix in the flours, sprinkle the salt more towards the edges. Form a well in the middle. Make sure salt is not sprinkled in this well.
In a cup/mug mix the yeast with the sugar and pour 100 ml of lukewarm water. Mix well until both sugar and yeast dissolve. You could leave it in the cup or pour it into the well-formed flour. I recommend the latter as leaving it in the cup requires that you keep an eye on it as it will overflow so, the best is to pour it in and set it aside for around 20 minutes.
Once the yeast has become a big bubble start kneading the bread. Pour the remainder of the water and the buttermilk and the crushed linseed. Mix very well and knead until the dough no longer sticks to your hand. This will probably take 4-5 min or so.
Gradually add the olive oil while still kneading. Feel free with punching, slapping, stretch, whatever you feel like doing with it but as I said the low glutenous flours do not require that much work but maybe half the time (5-6min instead of 10-12 min what would be needed for a higher gluten flour).
When finished, smooth the surface into a big ball and cover.
Allow to prove for as many hours as you fancy. I normally leave it between 4-8 hrs.
When finished with proof just put it into the greased baking tray.
Allow to prove again for an extra hour or so and then place in the oven. Bake at 190 C for 40-50 min.
When ready, turn the oven off and allow a good 20-30 min to cool.
Take out of the oven and cover with a towel for another 20-30 minutes outside the oven. Then, take it out from the baking tray and serve it slightly warm or cold with anything you like, whether that's sweet or savory. Simply divine! P.S. Break it /tear it if you want to eat it pretty warm and only cut when it has completely cooled.