Seeded rye bread

Seeded rye bread

Ingredients

makes 1 loaf
  • •255g wholemeal rye flour
  • •205g strong white bread flour
  • •3g instant yeast
  • •340ml water
  • •125g bulgur wheat
  • •40g flaxseeds
  • •85g sunflower seeds
  • •85g pumpkin seeds
  • •7g sea salt
  • •30g dark brown soft sugar

Directions

Cooking mode
  1. 1. The evening before baking, make the dough. In a large bowl, mix together the flour and yeast. Add the water and mix until a rough, sticky dough forms. Knead briefly, then cover with a damp tea towel and lid. Leave overnight to prove for 8–12 hours at room temperature.
  2. 2. The next morning, rinse the bulgur wheat. In a medium bowl, combine the bulgur wheat and seeds. Stir in 260ml boiling water, then cover and leave to soak for 30 minutes.
  3. 3. Prepare a large loaf tin.
  4. 4. Add the soaked grain mixture, salt and sugar to a large bowl. Mix well, then add the dough and mix again until everything is evenly combined. The mixture will be sticky and quite heavy.
  5. 5. Transfer to the tin and press firmly into the corners. Smooth the top with a wet spoon. Cover loosely with a damp tea towel and leave for 2–3 hours, until risen close to the top of the tin.
  6. 6. Preheat the oven to 220°C. Bake for 15 minutes.
  7. 7. Reduce the temperature to 200°C and bake for another 15 minutes.
  8. 8. Reduce the temperature to 160°C and bake for 45 minutes.
  9. 9. For a crispy crust, remove the loaf from the tin and bake for another 10 minutes.
  10. 10. Transfer to a wire rack and leave to cool completely, for at least 4 hours, or overnight, before slicing into about 16 thin slices.
  11. 11. Serve toasted with your favourite toppings. Store for 5 days, or freeze slices separated by a sheet of baking paper for up to 4 months.
Baker Beanie Author

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