A wholesome rye bread, tasting as if it just came from a rustic village oven, filling the house with the cozy aroma of fresh malt and spicy coriander. We bake this flaxseed bread in a bread machine using a blend of rye and wheat flours to achieve that perfectly dense yet elastic crumb with the satisfying crunch of whole seeds. In flavor, this loaf closely resembles classic Borodinsky bread, but the addition of flaxseed flour gives it a richer texture and packs it with healthy omega-3 fatty acids and fiber.
Fragrant and wholesome homemade bread enriched with flaxseeds and rye malt makes the perfect addition to any meal.
Ingredients
- 70 g whole grain rye flour
- 50 g flaxseed flour (meal)
- 30 g unfermented rye malt
- 150 g first-grade wheat baking flour
- 100 g high-grade wheat baking flour
- 35 g fermented rye malt
- 15 g rye malt syrup (or molasses)
- 2 tablespoons whole flaxseeds
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon active dry yeast
- 290 g molochnaya syvorotka (milk whey)
How to Make Flaxseed Bread
Gather the dry ingredients. Pour the whole grain rye flour into a large mixing bowl.
Start the preparation with whole grain rye flour, which forms the healthy foundation of the crumb.
Add the flaxseed flour (meal) to the rye flour. If you do not have ready-made flaxseed flour, simply grind whole flaxseeds in a coffee grinder.
Flaxseed flour gives the bread a unique texture and enriches it with valuable micronutrients.
Stir in the unfermented rye malt.
White (unfermented) malt helps improve the dough structure and imparts a light malty note.
Add the first-grade baking flour. If you bake exclusively with high-grade (all-purpose or bread) flour, the loaf will turn out lighter and fluffier. Mixing first-grade and high-grade flours yields a beautifully dense crumb, much like a traditional rustic bread.
Using first-grade flour allows you to achieve a dense, truly rustic crumb.
Pour in the high-grade wheat flour and the whole flaxseeds.
Add high-grade wheat flour for balance and whole flaxseeds for a satisfying crunch.
Whisk the dry ingredients together thoroughly.
It is crucial to thoroughly mix all types of flour and seeds to ensure the bread bakes evenly.
Pour 100 ml of milk whey into a saucepan. Add the fermented rye malt (red malt). Milk whey is a flavorful byproduct of making homemade tvorog (farmer’s cheese); if you do not have whey on hand, simply use water.
Using milk whey instead of water gives the bread a much deeper and richer flavor profile.
Add a tablespoon of caraway seeds. Mix the ingredients and heat over medium until it reaches a gentle boil.
Caraway is a classic spice that beautifully highlights the earthy aroma of rye dough.
Toast the coriander seeds in a dry skillet for a few minutes until you see the first wisps of smoke or hear them pop. Crush the toasted coriander in a mortar. Add the crushed seeds to the saucepan.
Freshly crushed coriander fills the bread with a characteristic spicy aroma that brings back childhood memories.
Pour in the remaining cold whey. Add the salt and drizzle in the cold-pressed olive oil.
Cold-pressed olive oil adds the necessary elasticity and softness to the dough.
Stir in the honey. Mix everything thoroughly and let the mixture cool down to room temperature. You can place the saucepan in a sink filled with cold water to help it cool faster.
Honey not only feeds the yeast but also perfectly balances the robust taste of fermented malt.
Measure out the active dry yeast; you can use slightly less than a teaspoon. Select a dough-kneading paddle for your bread machine.
Always use high-quality active yeast and the appropriate kneading paddle for a dense dough.
Transfer the dry ingredients into the bread machine baking pan, then pour in the cooled brewed malt mixture. Add the active dry yeast (or instant yeast) to the dispenser.
Place the dry mixture and liquid components into the baking pan, following the specific instructions for your bread machine model.
Set the baking program for 4 hours and 50 minutes; if your machine lacks this exact setting, a 4-hour program works perfectly well. Once baked, immediately remove the bread from the pan, transfer it to a wire rack, and cover it with a clean kitchen towel.
The finished bread needs to cool on a wire rack under a towel to achieve the perfect crust.
After about 3 hours, you can finally slice the bread. It tastes absolutely incredible drizzled with a little flaxseed oil and sprinkled with flaky sea salt. Bon appétit!
Slice the bread a few hours after baking and enjoy its magnificent taste and texture.
To fully unlock its flavor profile, this finished flaxseed bread is best served once it has completely cooled and matured. Try cutting a thick slice, lightly drizzling it with fragrant flaxseed oil, and finishing with a pinch of coarse sea salt; this combination beautifully enhances the nutty notes of the seeds and the warm spice of the caraway. This bread makes an ideal base for hearty sandwiches layered with soft tvorog (farmers cheese), lightly salted fish, or ripe avocado. Store the flaxseed bread in a paper bag or wrapped in a linen towel; this keeps it from going stale and preserves its wonderful texture. If you have baked too much, you can slice the loaf thinly, place it in a plastic bag, and freeze it; after a quick warm-up in the toaster, it tastes freshly baked. For a fun twist next time, try folding a handful of shelled pumpkin seeds or a few raisins into the dough for an exciting sweet-and-sour contrast.
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