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.

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