Kettle & CrumbBakery & café · since 2009

Recipe · one loaf · 3 days

Seeded rye at home

Dense, dark and full of seeds. Most of the time is waiting.

Slices of seeded rye bread on a wooden board
Hands-on
30 min
Total
3 days
Makes
1 loaf

Ingredients

  • 300 g wholemeal rye flour
  • 100 g active rye starter
  • 350 g warm water
  • 150 g mixed seeds (sunflower, pumpkin, linseed), soaked overnight
  • 9 g salt
  • 1 tbsp dark treacle

Method

  1. Day one: mix everything into a thick, sticky paste. Cover and leave at room temperature for 12 hours.
  2. Day two: scrape into a greased loaf tin, smooth the top and leave to rise by about a third, 3 to 4 hours.
  3. Bake at 220°C for 15 minutes, then 190°C for 50 minutes.
  4. Day three: wait a full day before slicing. Rye needs time to set.