Ingredients:

→ 600 g of rye flour
→ 250 g of wheaten flour
→ 150 g of linseeds
→ 40 g of yeast
→ 1 teaspoon of sugar
→ 0.5 litres of a lukewarm water
→ 1.5 teaspoons of salt

Rye flour, wheaten flour and linseeds into a bowl give and mix. A hollow to impressions, yeast with sugar and 8 soup spoons of lukewarm water and a little flour to the pre-dough stir.

Pouring the pre-dough into the hollow and putting the bowl covered up in a warm place for 20 minutes. Adding remaining water and salt and processing all ingredients to a smooth dough for 10 to 15 minutes.

Form a ball from, let it rest 40 minutes put in a warm place. Cutting crosswise before the baking, painting with lukewarm water and sprinkling on a little flour the linseed bread.

Baking at 220°C for 20 minutes, then baking ready in mild middle heat in this in front of heated oven in intense middle heat on the middle baking tray.

• Complete baking time: About 1 hour