BREAD: Rye Bread

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 364 kcal


  • 600 g Wholemeal rye flour
  • 400 g Wheat flour
  • 1 packet Sourdough extract
  • 2 packet Dry yeast
  • 2 tbsp Honey
  • 2 tsp Coarse sea salt
  • 100 g Pumpkin or sunflower seeds
  • 1 tbsp Olive oil
  • 1 tsp Baking powder


  • Mix the dry ingredients, then add the oil, honey and 700 ml of lukewarm water and knead everything well using the food processor. Let rise in a warm place for an hour.
  • Knead the dough well, divide into two portions and place each as a large roll in a loaf pan. TIP: I divided a rolling pin again and put it in two pieces in a loaf pan. The two parts can easily be separated from each other later.
  • Let rise for another 45 minutes. Preheat the oven to 220 degrees, place a fire-proof bowl with water on the oven floor. Brush the surface of the dough with water, bake for 10 minutes at 220 degrees. Then turn the oven down to 200 Gard and bake for another 45-50 minutes.
  • Let cool well on a wire rack.


Serving: 100gCalories: 364kcalCarbohydrates: 68.2gProtein: 8.4gFat: 6g
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Written by John Myers

Professional Chef with 25 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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