Danish Rye and Spelt sourdough loaf with 5 seeds blend

Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.

Makes 1 loaf
You will need a loaf tin lined with baking paper

Ingredients

200g Sourdough starter (made previously with Rye flour)
100g Cracked rye
100g Linseed
100g 5 seed blend
200g Dark rye flour
200g White Spelt flour
1 Tbsp caraway seeds
400g water (preferred filtered or bottled)
10g salt
1 tbsp dark molasses

Method

1- Soak the cracked rye, linseed and 5 seed blend, 300g water and sourdough in a large bowl over night.
2 - The next morning add the remaining ingredients plus the remaining water and mix. Let the dough rise for 1-2 hours.
3 - Pour the mixture into a loaf tin that's already lined and cover with loose plastic bag so that the mixture doesn’t dry out and let it rise until it rises by 50%. Ideally the dough mixture should fill up the loaf tin. This should take 4-6 hours.
4 - Bake for 1 hour at 180C or 360F
5 - Once baked take loaf out onto a wired rack to cool off.

This type of bread is better sliced the next day as it will be still moist and difficult to cut on the same day. You can freeze this or keep in an airtight plastic bag and it lasts longer than normal bread.
Enjoy as Danish open sandwiches (smorgasbord).

Added by: Shazia Younas

Related products

Seeded White Organic Flour
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Cut Malted Rye Grains (306)
Once malted, the rye grains are dried at a higher temperature which gives them a strong flavour.

Organic Chopped Rye for Pumpernickel (607)
The whole rye grain crushed into two or three pieces and used traditionally in the preparation of pumpernickel bread.

Related articles

Seeded Half & Half Loaf (Large)

This half white/half wholemeal large loaf with seeds & a bit of rye makes a good daily loaf and you can throw in some excess sourdough culture if you have it (from refreshing your starter)

Einkorn Sourdough

This recipe makes an 1100g einkorn boule

Wholemeal enriched with rye and boosted by a sourdough starter

Whilst making wholemeal loaves I have been experimenting with adding a couple of ladles of wheat sourdough starter to the mix, along with the usual dried active yeast

First attempt at Khorassan Sourdough

First attempt at Sourdough made using a mix of Khorassan and Canadian White bread flour

Seeded sourdough loaf

Mix of white and seeded flour adds extra flour to this loaf