Seeded Rye Bread
Seeded rye bread is the loaf to bake when you want a dense, nutty slice without any kneading. You stir rye and wholemeal flour with sunflower, pumpkin and flax seeds into a wet dough, let it rise in the tin and bake it until the crust is dark and firm. Most of the time is hands-off waiting, first for the dough to rise and then for the loaf to cool. It cuts into ten slices that suit toast, open sandwiches and soup.
- Total
- 3 h 55 min
- Prep
- 10 min
- Cook
- 45 min
- Serves
- 1 loaf (10 slices)
- Per 1 slice
- 250kcal
Common mistakes with seeded rye bread
The dough is wetter than a white loaf, and that is the point. Rye absorbs a lot of water, and the seeds soak up even more as the dough sits. Adding extra flour to make it easier to handle is the most common mistake and gives a dry, crumbly slice. Measure the flour and water on scales and trust the recipe.
Rye also has very little gluten, which is why this seeded rye bread does not need kneading and does not rise much. Judge the first rise by bubbles and a puffed surface, not by size. Use lukewarm water, as hot water above about 45°C weakens the yeast and over 55°C kills it.
Seeded rye bread: the method
Tap a time to start a timer.
- Mix the dough Stir the rye flour, wholemeal flour, yeast, salt and all the seeds together in a large bowl. Stir the honey into the lukewarm water until dissolved, pour it in and mix for about , until no dry flour is left. The dough will be thick, wet and sticky, which is how it should be. Do not knead it.
- First rise Cover the bowl with a damp tea towel and leave it somewhere warm for , until puffed up and bubbly on the surface. Rye rises less than wheat, so it will not double in size.
- Fill the tin Line the loaf tin with baking paper. Spoon the dough in, pressing it into the corners, and level the top with the back of a wet spoon. Cover again and leave for . About before the end, preheat the oven to 200°C (180°C fan), gas 6.
- Bake Bake on the middle shelf for , until the crust is dark and firm and the loaf sounds hollow when you tap the base after lifting it out of the tin.
- Cool Lift the loaf out with the paper, peel it off and leave the loaf on a wire rack for at least 1 hour. It cuts best after several hours. Slice with a serrated knife.
How to serve seeded rye bread
Toast it and spread with salted butter, or use thin slices for open sandwiches with smoked salmon and cream cheese or smashed avocado. It also makes a good base for a ploughman's lunch, and a spoonful of prawn salad for sandwiches on a slice makes a quick lunch.
Common problems and fixes for Seeded Rye Bread
- The middle is gummy and damp.
- The loaf was underbaked or sliced too soon. If the base sounds dull when you tap it, return the loaf to the oven without its tin for 5–10 minutes, and always let it cool before cutting.
- The dough has barely risen.
- The water was too cold or too hot, or the yeast was old. Use water that feels just warm on your wrist, and check the date on the sachet. Rye rises gently, so look for bubbles rather than doubling.
- The crust is too hard.
- Wrap the cooled loaf in a clean tea towel and leave it overnight. The moisture inside the crumb softens the crust.
Frequently asked questions about Seeded Rye Bread
How long does seeded rye bread keep?
Up to 5 days wrapped in a tea towel or kept in a bread bin. You can also slice it and freeze it for up to 3 months, then toast the slices from frozen.
Do you need to knead rye dough?
No. Rye flour has very little gluten, so kneading does not help. Stirring until the flour is wet is enough, and the sticky texture is normal.
What can I use instead of honey?
The same amount of maple syrup, or black treacle for a darker, more malty loaf. The sugar feeds the yeast and adds a little colour to the crust.
Can I use strong white bread flour instead of wholemeal?
Yes. You will get a lighter crumb and a slightly higher rise, but less of the nutty flavour. Keep the quantities the same.
How did you like the recipe?
4.8 / 5 · 54 ratings
