Rye Multigrain Bread

5 from 4 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 14 kcal


  • 400 g Rye flour type 1150
  • 200 g Wheat flour type 1050
  • 75 g Sourdough extract e.g. Seitenbacher)
  • 500 g Buttermilk
  • 40 g Yeast
  • 1 tbsp Vinegar
  • 1 tbsp Lemon juice
  • 1 tbsp Salt
  • 50 g Sunflower seeds
  • 30 g 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


Serving: 100gCalories: 14kcalCarbohydrates: 1.1gProtein: 0.3gFat: 0.1g
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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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