Seeded Rye Loaf Recipe
Seeded Rye Loaf Recipe
Ingredients
- 250g (2 cups) rye flour
- 150g (1.25 cups) all-purpose flour
- 7g (1 packet/2.25 tsp) instant yeast
- 10g (1.5 tsp) sea salt
- 300ml (1.25 cups) warm water
- 20ml (1.5 tbsp) honey
- 50g (1/4 cup) sunflower seeds
- 50g (1/4 cup) pumpkin seeds
- 30g (3 tbsp) sesame seeds
- 20g (2 tbsp) poppy seeds
- 20ml (1.5 tbsp) olive oil
Introduction
Welcome to the delightful journey of creating a flavorful Seeded Rye Loaf, an artisan bread that marries texture and taste in each slice. The rustic allure of this bread is synonymous with wholesome goodness and warmth. Rye bread, renowned for its deep, earthy flavors, comes alive with the addition of seeds, offering both a visual feast and a health boost. Expect a hearty exterior with a moist, chewy interior dotted with seeds that provide a nutty crunch. Ideal for breakfast or accompanying soups and cheeses, this loaf is a favorite for those who appreciate the complexity and nuances of fine breadmaking.
Kitchen Equipment Required
- Mixing Bowls
- Baking Scale (optional)
- Measuring Cups and Spoons
- Mixing Spoon
- Bread Tin or Baking Sheet
- Kitchen Towel
- Cooling Rack
Cooking Time
Total estimated time: 4 hours (including rising time)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine rye flour, all-purpose flour, yeast, and salt. Stir together using a mixing spoon. In a separate bowl, mix warm water and honey until fully dissolved. Gradually add this mixture into the dry ingredients, stirring continuously until a sticky dough forms. Add the olive oil and continue to mix.
Step 2: Incorporate the Seeds
Mix all the seeds in a small bowl. Set aside a small portion for topping. Fold the remaining seeds into the dough until evenly distributed. You now have a dough that is both fragrant and speckled with seeds.
Step 3: First Rise
Cover the dough with a damp kitchen towel and allow it to rise in a warm place for about 1.5 to 2 hours, or until it doubles in size.
Step 4: Shape the Loaf
Turn the dough onto a lightly floured surface. Gently deflate it and shape it into a loaf. If using a bread tin, place the dough inside. For free-form baking, transfer it onto a parchment-lined baking sheet.
Step 5: Second Rise
Cover again with a damp kitchen towel and let it rise a second time for 45 minutes. Preheat your oven to 220°C (425°F) during the last 15 minutes of rising.
Step 6: Bake the Loaf
Before baking, brush the loaf with a bit of water and sprinkle the reserved seed mix on top. Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath.
Step 7: Cool the Loaf
Remove the bread from the oven and allow it to cool on a rack for at least 30 minutes before slicing. This ensures the interior sets properly and offers the best texture.
Conclusion
Congratulations on crafting a remarkable Seeded Rye Loaf, a testament to your patience and culinary skill. With its robust flavor profile and delightful texture, this bread is more than just a meal accompaniment; it’s a nutritional staple that combines rustic charm with modern health considerations. Enjoy your creation with butter, cheese, or simply on its own. Remember, mastering bread-making is a rewarding journey, and this loaf is but a stepping stone into broader horizons. May each bake inspire creativity and satisfaction in your kitchen!
