Flaxseeds Raisin Rye Bread (Leinsamen Rosine Brot)

Santa flaxseed raisin rolls

Life is for fun. So, a small joke for the latest flaxseed raisin bread and rolls.  Santa delivered bread made on the Christmas day.

150g rye wholemeal flour (from Germany)
50g Spelt flour
300g bread flour
325g warm water
5g instant yeast
10g salt
10g rosemary infusted olive oil
30g flaxseeds
80g raisins

Santa flaxseed raisin bread

Refer to articles for bread of my blog for details.  For this one, the first rise took about one hour.  Punch it and reshape.  Let it ferment overnight in the fridge.    Took it out 6.30am.  Went to bed again.  Ready to divide the dough 2 hours later.  6 * 100g and 1 * 350g, around.  Let them rest for 15-20 minutes.  Rise, took about 1.5 hours in a winter day.  13 minutes for the small ones. 25 minutes over a tray of water for the medium loaf.  Heat the oven at 250C.  Once the rolls/loaf is in, turn down to 220C.  Bake with a tray of water underneath.

flaxseed raisin rolls Leinsamen Rosine brotchen

3 of the 6 rolls eaten by mum and sister.  Half of the medium loaf as dinner with Pork Knuckle baked the same day.  Busy with cooking but satisfied.  Ha, the medium loaf looks a bit like a mouse with 4 eyes.

flaxseed raisin bread Leinsamen Rosine Brot

One thought on “Flaxseeds Raisin Rye Bread (Leinsamen Rosine Brot)

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