Easy to make Classic Wholemeal Rye Bread with Seeds
1) Slightly grease a 1kg baking tin (I use sunflower oil)
300g Sourdough Starter (preferable from wholemeal rye flour)
400g Wholemeal Rye Flour
100g Seeds of your choice (Sunflower, Linseed, Pumpkin Seeds,... or a mixture of it)
in a bowl (with a spoon or best: with your hands) until no dry patches left and put the mixture in the tin. Dust with some flour.
3) Cover tin with teatowel or put it in a plastic bag to prove, ideally in a warm place - this can take 6-8 hours or less, depending on the temperature.
The bread is ready to bake if it has risen by 1/3.
4) Preheat oven to 210°, bake bread for 15 minutes, then turn temperature down to 190° and bake for further 35 minutes.
5) Let it cool on a rack.
Added by: Johanna Klampfl
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The Shipton Millers