Super Seeded Dark Rye Bread
1169kcal
Ingredients
Rye Starter (Prepare 12 Hours Before)
- 110 g Water
- 110 g Dark Rye Flour
- 20 g Rye Sourdough Starter
The Dough
- 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
Seed Coating
- 1/4 cup mixed seeds (Sunflower, Flax, Sesame, Pumpkin)
Method
Day 1 - Rye Levain
- 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.
Day 2 - Mixing & Shaping
- 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.
Proofing & Baking
- 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
Calories1169kcalCarbohydrates44gProtein49gFat98gSaturated Fat11gPolyunsaturated Fat48gMonounsaturated Fat31gTrans Fat0.02gCholesterol15mgSodium1079mgPotassium1508mgFiber24gSugar4gVitamin A92IUVitamin C4mgCalcium270mgIron12mg