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Malt Rye Bread with Seeds


(makes 1 loaf)

Day 1
200g sourdough starter (mixture of rye flour and buttermilk is best)
375ml lukewarm water
1tbsp honey
6g salt
250g stoneground rye flour
100g strong white flour
1tbsp pure malt flour

150g cracked whole rye
50g sunflower seeds
25g linseeds
25g pumpkin seeds
125ml cold water



In a large bowl dissolve the sourdough in the water, then add the honey. Now stir in the flours and salt with a wooden spoon or in a food processor, until well mixed. Cover the bowl with a tea towel and leave at room temperature for 12-24 hours.

Day 2

Add all the seeds and the water to the mixture and stir with a wooden spoon until smooth. It is a runny dough and it cannot be kneaded by hand.

Slightly oil or butter a loaf tin (I use 9''x5''x4.5''). Pour in the dough, cover with a damp tea towel and leave to rise in a warm place until the dough has almost reached the top of the tin (usually 2-6 hours).

When you're ready to bake, preheat the oven to 180°C /gas mark 4. Bake for 75-85 minutes. Leave to cool on a wire rack. This lovely bread might be difficult to cut when freshly baked so it is better eaten the day after baking.

Tags: Bread Malt Seeds

Added by: Monika Waszkiewicz

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