Seeded rye bread

Seeded rye bread

Ingredients

makes 1 loaf
  • •300g dark rye flour
  • •240g strong white bread flour
  • •3g instant yeast
  • •400ml water
  • •150g bulgur wheat
  • •50g flaxseeds
  • •100g sunflower seeds
  • •100g pumpkin seeds
  • •8g sea salt
  • •40g dark brown soft sugar

Directions

Cooking mode
  1. 1. 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 leave for 8–12 hours at room temperature.
  2. 2. Rinse the bulgur wheat. In a medium bowl, combine the bulgur wheat and seeds. Stir in 300ml 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 spatula or 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 3 hours, or overnight, before slicing into about 16 thin slices.
Baker Beanie Author

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