Forget the thin, airy supermarket slice—this is a "proper" loaf with some real backbone. Our Wholemeal Rye Seeded Bread is dense, earthy, and packed with a satisfyingly nutty crunch from a blend of toasted seeds.
Wholemeal Rye Seeded Bread
Rated 5.0 stars by 1 users
Category
bakes
Cuisine
British
Servings
1
Prep Time
1 hour
A hearty, dense, and deeply flavorful homemade loaf that brings the bakery experience to your kitchen. This rustic Wholemeal Rye is packed with nutrient-rich pumpkin seeds, oats and sunflower seeds, for a satisfying crunch and an earthy finish. Perfect for thick slices topped with smashed avocado or a simple spread of salted butter.
Author:Rebecca
Ingredients
-
100g organic wholemeal rye flour
-
100g organic strong wholemeal bread flour
- 100g white bread flour (plus extra for dusting)
- 1 tsp salt
- 1.5 tsp instant dried yeast
- 360ml water
- 85g old-fashioned whole rolled oats
- 30g unsalted pumpkin seeds
- 30g sunflower seeds
- 2tbs flax seeds
- 1tbs old-fashioned whole rolled oats
- 1tbs pumpkin seeds
- 1tbs sunflower seeds
- 1 tsp flax seeds or sesame seeds
Directions
Mix Dry Ingredients:In a large bowl, mix together the wholemeal rye flour, wholemeal bread flour, white bread flour, yeast, oats, seeds, and salt.
Add Wet Ingredients:Pour the water over the dry ingredients and stir with a spoon or your hands until the dough is fully combined and sticky. Shape it into a rough ball in the bowl.
Let It Rise:Cover the dough with plastic wrap or foil and leave it at room temperature overnight until it doubles in size and becomes bubbly.
Shape the Dough:Dust a clean surface with flour. Gently shape the risen dough into a ball with floured hands. Sprinkle the seed topping on top, pressing them in lightly if needed. Let the dough rest for 45 minutes.
Preheat Oven and Dutch Oven:About 30 minutes before baking, place your Dutch oven (with the lid on) into the oven and preheat to 230°C. Line the Dutch oven with parchment paper to make transferring the dough easier.
Score the Dough:Just before baking, use a sharp knife to score the top of the dough with a shallow slash or “X.”
Transfer to Dutch Oven:Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place it into the pot. Cover with the lid.
Bake the Bread:Bake the bread for 30 minutes with the lid on. Then, remove the lid and bake for another 10–15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Cool and Serve:Let the bread cool for 10–20 minutes before slicing and serving.
