History-at-home | Linseed bread with blue fenugreek

Ingredients

• 1 kilogram of wholemeal rye flour
• 500 grams of wholemeal winter emmer flour
• 1 1/2 tablespoons of salt
• 20 grams of fresh yeast
• 150 grams of brown linseeds
• 200 millilitres of boiling water
• 600-800 millilitres of lukewarm water
• 200 grams of sourdough
• 1 teaspoon coriander seeds
• 1 teaspoon anise seeds
• 1 teaspoon of caraway seeds
• 2 teaspoons of fenugreek powder
• Additional wholemeal rye flour for kneading