Seeded Rye Bread Recipe
A delicious and hearty seeded rye bread recipe, perfect for sandwiches or enjoying alongside soup.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 5 minutes
Ingredients
Main Ingredients
- 1 cup rye flour
- 0.5 cup whole wheat flour
- 0.25 cup bread flour
- 1 cup water warm
- 2 teaspoon active dry yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 cup mixed seeds sunflower, flax, sesame
Instructions
Preparation Steps
- Combine warm water, honey, and yeast; let stand for 5 minutes.
- Add flours, salt, and seeds to the yeast mixture. Knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Let rise for another 30 minutes.
- Bake at 375°F (190°C) for 45 minutes, or until golden brown and sounds hollow when tapped.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.