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Easy Wholemeal Seeded Rye Bread

Easy to make Classic Wholemeal Rye Bread with Seeds

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1) Slightly grease a 1kg baking tin (I use sunflower oil)

2) Combine

300g Sourdough Starter (preferable from wholemeal rye flour)
400g Wholemeal Rye Flour
10g Salt
100g Seeds of your choice (Sunflower, Linseed, Pumpkin Seeds,... or a mixture of it)
280g Water

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.

6) Enjoy!




Added by: Johanna Klampfl


Tags: Wholemeal Bread Rye

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easy and delicious

sometimes you just need something unfussy, and this bread fully delivers! I bet it's just as good as more complicated recipes too. I also added caraway (seeds or ground) as this goes so well with rye. I made it in the morning, straight into the tin, and by early evening it had actually risen! Goes to show you always need to allow plenty of time for sourdough to do its thing. Thank you Johanna!

Gabi Recknagel 08 September 2020

Reply
RE: easy and delicious

Thank you for your comment Gabi! 'Unfussy' describes pretty much how baking needs to be for me, so I take this as a compliment! :) Glad you like the recipe, and good idea with the caraway - I also love it with rye.

Johanna Klampfl 08 September 2020


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