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Rye bread with mixed seeds

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Ingredients for 2 servings:

  • 500 g rye flour
  • 100 g wholemeal rye flour
  • 400 g spelt flour type 630
  • 30 g sourdough powder
  • 1 packet of dry yeast
  • 10 g bread spice mix
  • 1 tsp sugar
  • 175 g salad seed mix (sunflower seeds, pumpkin seeds, pine nuts)
  • 700 ml water
  • Rye flakes for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the dry ingredients, then add the water and knead. Let the dough rise. Shape the dough into 2 loaves and sprinkle with rye flakes. Preheat the oven to 210°C (top/bottom heat). Add a cup of water to the oven. Bake the loaves for 10 minutes at 210°C (top/bottom heat), then reduce the temperature to 180°C (top/bottom heat) and bake for another 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rye bread with mixed seeds