Super Seeded Dark Rye Bread
If you’re into bread that’s as nourishing as it is flavorful, you’re going to love this Super Seeded Dark Rye Bread—or as I like to call it, Glow Bread. Why the name? Because it’s packed with ingredients known to support glowing skin, a happy gut, and long-lasting energy. This bread is a celebration of whole seeds, fermented grains, and deep, earthy flavors. It’s not just food—it’s functional. I used recipe with some adjustments from Richard Hart’s book called “Bread”
This recipe makes one loaf that can fit one loaf pan 9×5 inches or two loaves in size L-11 pans, which are approximately 11 x 4.3 x 3 inches (28 x 11 x 7.5 cm).
Why It’s Glow Bread:
• Rye flour: High in fiber and prebiotics to keep your gut microbiome thriving.
• Seeds (sunflower, flax, chia, sesame, pumpkin): Rich in omega-3s, vitamin E, zinc, and antioxidants—nutrients known to support healthy skin, hormone balance, and inflammation reduction.
• Miso paste: A subtle umami booster and fermented food for extra gut support.
• Malt syrup & dark malt powder: Natural sweeteners that add depth and help feed the fermentation process.
• Black coffee: Enhances the dark flavor and adds a touch of bitterness to balance the richness.
Ingredients
Rye Starter (prepare the night before)
• 110g water
• 110g dark rye flour
• 20g rye sourdough starter
Mix, cover, and let ferment at room temperature for 12 hours.
Dough
• 220g dark rye flour
• 220g 12-hour rye starter
• 94g sunflower seeds
• 47g flaxseeds
• 47g ground chia or ground flaxseeds
• 28g sesame seeds
• 28g pumpkin seeds
• 10g salt
• 4g dark malt powder
• 210g warm water (104°F / 40°C) + 20g extra if needed
• 90g black coffee
• 22g malt syrup or honey
• 9g miso paste
Seed Coating
• Mix any combination of the seeds above for rolling the shaped loaves before proofing.
Directions
Day 1
Rye Levain
- Add sourdough starter to the water and whisk together, add rye flour, mix well, cover loosely, let it sit at room temperature 30C/86F until in about 8-10 hours starter reaches its peak (doubles in volume). You can learn how to make starter from scratch here.
Day 2
Dough
- Mix all ingredients by hand or with a spatula. No mixer needed—rye dough is low in gluten and very sticky.
- Let the dough rest for 15 minutes after mixing.
- Divide dough into two equal portions.
- With wet hands, shape each portion into a loaf.
- Roll shaped loaves in your seed coating.
- Oil loaf pans generously and place loaves inside.
- Proof for 3–4 hours at 32–35°C (90–95°F), or until the dough has risen about 30% and cracks begin to form on the surface.
- Preheat oven to 425°F (220°C).
- Bake with steam for 30 minutes, then 30 minutes without steam.
- Remove from pans and cool completely on a wire rack.
Tip: It will taste even better the next day—this bread gets deeper, richer, and more complex with time.
Serve it with fermented butter, cultured cheese, or avocado for the ultimate glow-up on your plate.
Super Seeded Dark Rye Bread
Ingredients
- 110 g Water
- 110 g Dark Rye Flour
- 20 g Rye Sourdough Starter
- 220 g Dark Rye Flour
- 220 g 12-hour Rye Starter (from build above)
- 94 g Sunflower Seeds
- 47 g Flaxseeds
- 47 g Ground Chia Seeds (or ground flax)
- 28 g Sesame Seeds
- 28 g Pumpkin Seeds
- 10 g Salt
- 4 g Dark Malt Powder
- 210 g Warm Water (104°F / 40°C)
- 90 g Black Coffee (cooled)
- 22 g Malt Syrup (or honey)
- 9 g Miso Paste
- 1/4 cup mixed seeds (Sunflower, Flax, Sesame, Pumpkin)
Method
- Whisk starter into water until dissolved. Add rye flour and mix well. Cover and let sit at 30°C (86°F) for 8–10 hours until doubled and peaked.
- Combine all dough ingredients in a large bowl. Mix by hand or with a spatula until fully incorporated. (Note: Rye dough is sticky and does not require a mixer).
- Let the dough rest for 15 minutes.
- With wet hands, divide the dough and shape into loaves. Roll the shaped loaves in the seed coating until fully covered.
- Oil your loaf pans generously and place the loaves inside.
- Proof for 3–4 hours at 32–35°C (90–95°F) until the dough has risen about 30% and small cracks appear on the surface.
- Preheat oven to 425°F (220°C).
- Bake with steam for 30 minutes, then remove steam and bake for another 30 minutes.
- Remove from pans and cool completely on a wire rack before slicing. (Rye bread needs time to set its structure!)
Nutrition
Tried this recipe?
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Do you sell these, If So where to purchase ?
Yum √
I made this bread for many many times playing with ingredients. I usuly use honey and for the malt part, I use malt granules, that I first soak in hot water. I also like a bit more miso in my bread. I do not ground chia seeds – put them whole (too lazy😜).
My dough is more wet and I do not shape it. I transfer it to a loaf pan ( I use one of regular size) and let it rise there.
Thank you for this recipe loads!!!
Do you soak or toast your seeds before mixing?
No, I didn’t soak or toast the seeds.
Hi, thank you for sharing. The bread is delicious but mine came out under done. Should I increase time or temperature? Maybe bake without the steam? I would appreciate your comments. I would love to try to make it again.
Hello Natasha. I love your recipes.
How do you make rye sourdough starter?
Hello, I already have malt extract powder lying around. Is it possible to use that in this recipe ?