[Sokeh's Harbor, Pohnpei, Fed.States of Micronesia; 06 58 'N/158 12' E]

Michael & Birgit aboard the yacht Mariposa are foodies and they generously share their passion and expertise.  This bread is just an example of their extensive repertoire of fine foods.    It is chewy and earthy and makes gorgeous toast or sandwiches.

 

150 ml water

100 grams flaxseed

1 Tbsp caraway or cumin seeds, slightly chopped

 

Bring water to boil and pour over seeds and let soak in water at least 30 minutes

 

300 grams whole wheat flour

200 grams light rye flour

200 grams all purpose flour

 

Mix flours together in a mixing bowl and make a small trough on top.

 

1 pkg dried yeast

1 tsp sugar

5 Tbsp warm water

 

Combine all and place in trough in flour and mix a little bit of flour in.  Let sit about 30 minutes covered with a clean towel.  After 30 minutes, add:

 

3 tsp salt

~450 ml warm water

1 pk sourdough mix (available as Seitenbacher from Amazon.de)

2 Tbsp olive oil

 

Proceed to mix dough together with a strong spoon or mixer with kneading hook for 5-10 minutes to create an airy sticky dough.  Cover and let rise about 30 minutes or until volume has doubled.

 

Knead dough again until it begins to detach from the sides of the bowl.   Remove to baking pan - if pan is metal, apply grease such as a light coating of oil.

 

Preheat oven to 240 Celsius (about 450 F) while allowing bread to proof for 15-20 minutes. Brush a little water on top and gently place into oven.  Bake 15 minutes and then reduce oven temperature to 180 Celsius (350 F) and bake for another 30-35 minutes (total time 40-50 minutes).  You can use a wooden toothpick to test doneness if desired. 

 

Birgit's notes:  You can make the bread without sour dough but you should add more yeast.  You can also add a bit of citric acid.  The light rye make the bread lighter and rising easier.  You can also add things like egg or buttermilk, etc. Enjoy!