Rye Seed Bread
Rye seed bread is a recipe with fresh ingredients from the sourdough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube yeast (21 g)
- 75 g sourdough starter (e.g., from a health food store)
- 1 tbsp Maple Syrup
- 250 g whole grain rye flour
- 250 g Whole Grain Spelt Flour
- 1 tbsp salt
- 50 g rolled oats
- 125 g mixed seeds (e.g., sesame, pumpkin, flaxseed)
- butter (for the baking sheet)
- flour (for the baking sheet)
- flour (for working)
Instructions
-
1.
Crush the yeast into a bowl with about 350 ml lukewarm water, sourdough starter and maple syrup. Let it rise for about 15 minutes. In another bowl mix the two flours with salt, 25 g oats and about 80 g seeds. Pour in the yeast-sourdough-water mixture and knead with dough hooks or by hand for about 5 minutes until smooth. Add more water or flour if needed. Transfer to a work surface and knead for another 10 minutes; the dough should become very elastic. Place it in a floured bowl, cover with a cloth and let rest in a warm place for about 2 hours.
-
2.
Grease a baking sheet and dust it with flour. Take the dough from the bowl, shape it into a round loaf, place it on the sheet and brush with lukewarm water. Sprinkle with remaining seeds and oats, cover again with a cloth and let rise for about 45 minutes.
-
3.
Preheat the oven to 250 °C (top and bottom heat). Fill an oven-safe dish with water and put it in the oven. Score the loaf (e.g., cross-shaped) and bake in the center of the oven for about 10 minutes. Reduce the temperature to 200 °C and bake for another 30 minutes. Let cool on a wire rack.
