German Rye Flaxseed Bread Recipe

Combine all dry ingredients in large bowl. Add water and mix by hand (it will be very sticky) or a dough whisk (that's what I use...it works GREAT!) until just combined. Don't overmix! Cover with cling wrap and let rest at room temperature for approx. 15 hours.

Flour work area well. Dump dough out of bowl, sprinkle with flour, and flatten a bit. Fold sides over toward middle from all four sides, overlapping, with a dough scraper. Flour kitchen towel (not a terry cloth one), place dough onto towel with seams down. Fold sides of towel very loosely over dough, and set the covered dough into a bowl for approx. 2 hours. After 1 1/2 hours preheat your oven with a cast-iron dutch oven inside to 500°F for 30 minutes. Remove Dutch oven, place dough upside down inside of pot (so that seams are up), cover, and place pot back in oven. Bake for 30 minutes covered, then remove cover and bake another 15 minutes or until desired darkness of crust is achived. (That's what the original recipe said. In my oven I only bake it covered for 35 minutes.)

Cool on wire rack for at least 1 hour before cutting.