Large French long-term bread

Ingredients for Large French long-term bread

Instructions for Large French long-term bread

To prepare the Large French long-term bread recipe, please follow these instructions:

First of all, I would recommend that you use a large bowl for this recipe. Food processes are not necessary as the dough is really soft!
When this is in place, dissolve the yeast in the water. Then add flaxseed and salt and finally put the flour in. The dough is soft and no hands are needed. Stir instead of the dough through a spoonful. By "folding" the dough into the middle of the spoon so as to pack air into the dough. This is not necessarily so important, but helps to provide nice air holes. The dough stays in the bowl and elevates at least 4 hours at room temperature - like overnight! When the cooking time is over, turn the dough out onto a pan and chop with water. The bread is baked for 15 minutes at 250 degrees and then approx. 45min at 200 degrees. If you have extra time you can. Stir the dough through a spoon before pouring it onto the pan and allow it to add half an hour to a full hour. However, this is not necessary.
Note that the bread is very hard when it comes out, but it can be well eaten :)

tips:
Flaxseed can easily be replaced or surplated with other seeds or grains such as Sesame seeds, sunflower seeds etc. It can also be baked with eg. Sun dried tomatoes or chopped black olives. You can also try to replace some of the whole grain flour of some kind. This also works fine. Finally, try out there are plenty of options.