John Myers
Rye Multigrain Bread
The perfect rye multigrain bread recipe with a picture and simple step-by-step instructions.
- 400 gr Rye flour type 1150
- 200 gr Wheat flour type 1050
- 75 gr Sourdough extract e.g. Seitenbacher)
- 500 gr Buttermilk
- 40 gr Yeast
- 1 tbsp Vinegar
- 1 tbsp Lemon juice
- 1 tbsp Salt
- 50 gr Sunflower seeds
- 30 gr Flax seeds, sesame seeds, pumpkin seeds
- Mix the two types of flour with the sunflower and pumpkin seeds and the flax and sesame seeds in a bowl. I always use the food processor for this.
- Dissolve the yeast in the warm buttermilk, add salt, vinegar and lemon juice. Add the sourdough and buttermich to the flour and use the dough hook to make a smooth dough. Cover and let rise for half an hour. Knead again.
- Form the dough into a loaf of bread on a baking tray lined with baking paper. I prefer the round shape. Cover again and let rise until the dough has enlarged.
- In the meantime, preheat the oven to 200 ° C. Make a diamond cut into the loaf of bread before baking. Bake on the middle shelf for ten minutes. Then reduce the temperature to 170 ° C and bake for another 50 minutes. Tip: I always put a vessel (heat-proof) with water in the oven. Is a tip from my grandpa, who was a trained baker. Probably makes the oven air a little moist and thus the crust crispy
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