Rye Bread with Seeds
Rye bread with seeds is a recipe featuring fresh ingredients from the seed category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g whole wheat rye flour (+ 1 tbsp)
- 325 g whole wheat flour
- 1 cube yeast (42 g)
- 1 tsp sugar
- 150 g natural sourdough starter (Reformhaus)
- 4 tbsp beetroot syrup
- 3 tsp salt
- 200 g sunflower seeds
- 100 g pine nuts
- butter
- flour (Type 505)
Instructions
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1.
Mix the flours, except for 1 tbsp of rye flour, in a bowl. Create a well with a spoon and crumble the yeast into it. Add sugar and some lukewarm water, then stir the yeast with a bit of flour until smooth. Cover and let rise for 10 minutes.
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2.
Place the sourdough starter in warm water for 10 minutes. Sprinkle the risen yeast mixture with a little flour. Add the sourdough, 3/8 l lukewarm water, syrup, and salt. Knead all ingredients for 10 minutes. Cover the dough in a bowl and let rise for 45 minutes.
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3.
Grease a loaf pan with butter and dust it with flour. Knead the dough again and shape it into a long loaf. Sprinkle 2/3 of the pine nuts and sunflower seeds on the work surface, then roll the loaf over them once or twice until all seeds stick to the dough. Place in the loaf pan and cover; let rise for 40 minutes.
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4.
Meanwhile preheat the oven to 230°C. Brush the risen loaf with a little water and sprinkle it with the remaining sunflower seeds and pine nuts. Put the loaf in the oven, immediately pour a cup of water onto the hearth floor. Bake the loaf (center, fan 210°C) for 10 minutes, then at 200°C (fan 180°C) finish baking for 50-60 minutes. Remove from the pan and let cool.
