With a slightly denser inner texture and a perfectly crusty outside, this is a very nice bread to serve with tuna salad or salmon and cream cheese.
1.25 cup water
2 tbsp sour cream
2 tsp yeast
0.25 cup flax seeds
1.5 tsp salt
0.5 tsp instant coffee
2 cups whole wheat flour
1-2 cups unbleached, all purpose flour
0.5 tsp sugar
Bloom the yeast with the sugar in 0.25 cup warm water. Add the remaining water, sour cream and instant coffee.
Grind the flax seeds coarsely, add it to the mixture with the flours and the salt. Knead until smooth.
Coat with oil and allow to double in size. Press into a rectangle and roll it up like a jelly roll. Place onto an oiled cookie sheet dusted with cornmeal. Brush with oil, cover with a wet kitchen towel.
Allow to double again, and bake in a preheated 350F oven spraying it with water every 5 minutes. Cool on a cookie rack.