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Seeded Rye Bread

Name: Seeded Rye Bread
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 10 servings
Cuisine: Seeded Rye Bread
Ingredients: 300g rye flour; 200g wholemeal bread flour; 50g sunflower seeds; 50g pumpkin seeds; 25g flaxseeds; 7g fast action yeast; 10g sea salt; 400ml lukewarm water; 1 tablespoon honey

Seeded Rye Bread is a dense and nutritious loaf that stays fresh for many days. This bread uses a mix of rye and wholemeal flour to create a rich and earthy flavour. The addition of various seeds adds a lovely crunch to every single slice. It is perfect for a healthy breakfast or a simple lunch option.

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Good reasons to make seeded rye bread

This seeded rye bread is much easier to make than traditional sourdough versions because it uses dry yeast for a reliable rise. You do not need any special equipment or advanced baking skills to get a great result at home. The seeds provide extra texture and a nutty taste that pairs well with both sweet and savoury toppings. It is a very filling bread that keeps you satisfied for a long time.

Follow these simple steps for seeded rye bread

Step 1

Mix ingredients: Combine the rye flour, wholemeal flour, yeast, salt and all the seeds in a large bowl. Stir in the lukewarm water and honey until a thick and sticky dough forms. The seeded rye bread dough is much wetter than white bread dough so do not worry about the sticky texture.

Step 2

First rise: Cover the bowl with a damp cloth and leave it in a warm place for about ninety minutes. The dough should expand and look slightly aerated even though rye does not rise as much as wheat. Line a loaf tin with baking parchment to prevent any sticking during the baking process.

Step 3

Second rise: Spoon the dough into the prepared tin and smooth the top with the back of a wet spoon. Let it rest for another thirty minutes while you preheat the oven to 200C. This second rest ensures the seeded rye bread has a good structure once it is fully baked.

Step 4

Bake: Place the tin in the oven and bake for forty five minutes until the crust is dark and firm. Remove the loaf from the tin and let it cool completely on a wire rack before slicing. Cutting it while it is still hot can make the inside of the bread feel slightly gummy.

Tips and tricks for seeded rye bread

Use warm water to help the yeast activate faster in the heavy flour mixture. You can swap the seeds for poppy seeds or sesame seeds if you prefer different flavours in your loaf. If the crust feels too hard after baking, wrap the cooled bread in a clean tea towel to soften it overnight. This seeded rye bread tastes even better the next day when the flavours have had time to develop. Store the loaf in a paper bag or a bread box to maintain the right texture for several days. To get a cleaner slice, use a sharp serrated bread knife only once the loaf is completely cold.

You might also enjoy turkey with roast potatoes, pasta with chicken and spinach or chocolate fondant.

Ingredients

servings

Adjust quantity

300 g rye flour
200 g wholemeal bread flour
50 g sunflower seeds
50 g pumpkin seeds
25 g flaxseeds
7 g fast action yeast
10 g sea salt
400 ml lukewarm water
1 tablespoon honey

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1029 kJ / 246 kcal
Fat:6 g
- of which saturates:1 g
Carbohydrates:35 g
- of which sugars:2 g
Protein:8 g
Fibre:6 g
Salt:1 g

People also ask

How should I store seeded rye bread?

You should store seeded rye bread in a cool and dry place wrapped in parchment paper or kept in a bread box. It stays fresh for up to five days because of the natural moisture in the rye flour. You can also slice the bread and freeze it for up to three months for later use.

Is seeded rye bread difficult for beginners to bake?

This recipe is very simple because it does not require any kneading or complicated techniques. You just need to mix the ingredients and let the dough rise directly in the tin. The seeded rye bread is a great starting point for anyone who is new to baking with dark flours.

What can I serve with seeded rye bread?

This bread is excellent when served with smoked salmon, cream cheese or smashed avocado for a healthy meal. The dense texture of the seeded rye bread also makes it perfect for open sandwiches with cold meats or cheese. It is equally delicious when toasted with a bit of salted butter.