Seeded rye bread

I was buying rye bread in a local shop, delicious for light summer lunches with cheese and salad. Now it isn’t available, and I was looking to make my own. This may need a tweak here and there to suit, but it works very well. 

INGREDIENTS: 

  • 500g rye flour
  • 2 tsp of dried yeast
  • 1 tbsp treacle or brown sugar
  • 2 tbsp sunflower oil
  • 2 tsp salt
  • 3 tbsp ‘8 seed mix‘ or ‘5 seed mix‘ from Seasoned Pioneers (or a mix of poppy seed, linseed, sunflower seeds, caraway, as you prefer)
  • 2 tbsp pumpkin seeds
  • 430ml water

METHOD:

  • In a large mixing bowl, mix the seeds, flour and salt. 
  • In a measuring jug, measure out the water, sugar and oil, and add the dried yeast. 
  • Once the yeast has mixed into the water, add it to the flour mixture a bit at a time, mixing together to a dough, ensuring that all the flour is incorporated. You don’t want the mixture to be sloppy. 
  • Top tip at this point – if you have some left-over white bread dough, you can kneed a bit of this in as well. 
  • Coat a work surface with a bit more sunflower oil and kneed for ten minutes or so. The dough won’t be as stretchy as a gluten-based loaf, but it will get smoother. 
  • Form the dough into a loaf shape. I use a loaf tin, but you could make a cob loaf as well. Put the formed loaf into a tin or a baking sheet, cover with a teatowel and leave to rise for up to eight hours. I don’t usually wait as long, I like a dense and heavy rye bread. 
  • Heat the oven to 220C, and bake the loaf for 30 minutes, until it sounds hollow when tapped. 

This works on the rye setting on my bread machine as well. 

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