Recipe for homemade seeded rye bread without sourdough
Mmmhhh, there’s nothing quite like freshly baked bread! At home, we are constantly baking rye bread because it just goes like, well, hotcakes.
Most of the time, I bake with sourdough, but this time I made a deliciously moist seeded rye bread entirely without sourdough. I received a wonderfully large 3-liter baking tin for Christmas, so I used that as well.
Homemade Seeded Rye Bread without Sourdough Recipe
Ingredients
- 200 gram Water
- 0.5 l Buttermilk
- 20 gram Yeast
- 21 gram Honey
- 6 gram Salt
- 140 gram Rye Kernels cut
- 90 gram Sesame Seeds
- 120 gram Whole Wheat Flour
- 300 gram Wheat Flour about
- Birches blue - for sprinkling
Instructions
- Bring the water to a boil and pour it into a bowl with the buttermilk.
- Mix both together and dissolve the yeast in the warm mixture. Remember to check with a finger that it is warm before adding the yeast.
- Add honey, salt, cut rye kernels, sunflower seeds, sesame seeds, and whole wheat flour.
- Stir everything together.
- Add the wheat flour a little at a time while stirring. You will need between 250 and 300 grams of wheat flour for it to become a thick, porridge-like mixture.
- Cover the bowl with a cloth and place it in a warm spot. Let it sit for an hour.
- Prepare a bread pan by greasing it thoroughly.
-
Pour the dough into the bread pan and sprinkle the blue poppy seeds on top.
- Cover the bread pan with a cloth, place it in a warm spot, and let it rise for 60 - 90 minutes.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (normal oven).
- Place the bread pan in the preheated oven and bake for about one hour and 20 minutes. The baking time depends on your oven, so keep an eye on it!
- Take the finished rye bread out of the oven, turn it out of the pan, cover it with a cloth, and let it cool on a wire rack.
- Do not slice the bread until it has become warm.
