Hearty Rye Bread

April 28, 2016

Hearty Rye Bread is a great bread for seed lovers and so simple to make! The sticky dough is packed with seeds and therefore the bread is heavy and dense. Just the way I like it! 

2 breads

First day

1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl rye flour

Combine the starter, water and flour in a mixing bowl. Cover with a tea towel and leave at room temperature (22–24°C) overnight.

Second day

2,5 dl (250 g) whole spelt grains
2 dl (200 g) lukewarm water
0,5 dl (70 g) honey
2 tsp salt
1 tsp instant coffee granules
2 tbsp malt extract 

1 dl (65 g) linseeds (flaxseeds)
2 dl (200 g) sunflower seeds
2 dl (130 g) wheat flour
4 dl (220 g) rye flour

Put the spelt grains in a pan with water, bring it to a boil, then simmer for 15 minutes. Pour out the water. Set aside to cool.

Stir 2 dl lukewarm water, honey, salt, instant coffee granules, malt extract, seeds and spelt grains into the starter dough. Mix in 2 dl wheat flour. Stir briskly for 5 minutes. Add the rye flour and stir the sticky dough another 5 minutes. 

Cover the bowl and set in a warm, draft-free spot until doubled in size, 3 to 5 hours.

Pour the wet mixture into two greased 2-liter tins. Cover and let rise for about 1 hour 30 minutes. 

Preheat the oven to 175°C. Bake for 1 hour 30 minutes. 

Take the breads out of the oven, but leave them in the tins for 10 minutes. Remove the breads from the tins and let cool on a wire rack. When cooled, wrap the breads tightly and leave at room temperature overnight until you slice them. 

Hearty Rye Bread stores well. You can also freeze it.

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3 kommenttia

  1. Looks great! So many good recipes and so little time.

  2. What kind of wheat flour do you use? I am in the United States, we have all purpose white flour, bread flour, whole wheat flour, spelt, einkorn etc... would love to make this

    1. All purpose white flour and bread flour are both ok. Have a nice baking day!