Easy and delicious rye bread without sourdough
Recipe for seeded rye bread
Forget all about sourdough and the hassle with it. Here we have a recipe for an easy, moist homemade rye bread with seeds.
It requires yeast and a lot of seeds.
Ingredients
- 515 gram Buttermilk
- 200 gram Boiling water
- 20 gram Yeast
- 21 gram Honey
- 6 gram Coarse salt
- 140 gram Rye Kernels
- 55 gram Sunflower Seeds
- 70 gram Linseed
- 30 gram Sesame Seeds
- 110 gram Graham Flour
- 240 gram Wheat Flour
Instructions
- Mix boiling water and buttermilk in a mixing bowl
- Dissolve yeast, honey, and salt in the lukewarm buttermilk.
- Add rye kernels, flaxseeds, sunflower seeds, sesame seeds, and whole wheat flour, and mix everything into a thin porridge.
- Now add the wheat flour and mix everything into a thick porridge.
- Let the rye bread dough rest in the bowl for 60 minutes under a shower cap.
- Line a rye bread pan with baking paper. Put the dough into the lined rye bread pan.
- Let the rye bread rise for an additional 60 - 90 minutes under a kitchen towel.
- Bake the rye bread in the middle of the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan-forced) for 1 hour and 15 minutes.
- Turn the baked rye bread out onto a cooling rack and immediately remove the baking paper.
- Let the rye bread cool for at least an hour.
- If you prefer a softer crust on the bread, let it cool wrapped in a damp kitchen towel.
