banner image

Store cupboard rye bread

Multi seeded rye bread with an old bread soaker:

The old bread soaker gives extra umami flavour to the bread, try it if you haven’t before.

50g Old rye bread ( I keep some in the freezer for this)
25 g linseed
25g millet
20 g malted rye grains (Shipton Mill)
165g room temperature water

30g mature rye leaven
200g water
225 g dark rye flour

Make both the above at the same time, 12 hours plus before you want to mix the dough, depends how active your starter is and how sour you like your ryebread on when your starter is ready. Leave out at room temperature.

For the dough

All of the above. I put the soaker and the starter into a mixing bowl and mixed with a electric hand mixer on a slow speed just to make sure the old bread now squishy, got broken up and mixed in.


370 g strong white flour
105 g water
15 - 20 g salt (whatever you normally do, or maybe slightly less the old bread has salt in it.)
150g worth of toasted pumpkin and sunflower seeds, sesame seeds mixed
1/4 teaspoon of easy bake yeast (optional, gives a quicker rise and slightly lighter crumb)

Makes a quite sticky dough but not a runny dough. Leave for 10 to 20 minutes and then knead it once.

If using yeast bulk ferment for about an hour and then scale and shape and then the second ferment for an hour, if pure sourdough then at least double this for both stages.

Scale and shape. I put seeds in the bottom of the banneton but you could also roll the dough in seeds too if you want them on the top. One long slash down the long axis of the bread.

Oven temp 230 degrees C for 10 minutes with steam in the oven (little tray in bottom with boiling water in) turned down to 220 once the loaf has sprung and started to go brown for 20 minutes and then 210 for the last 15/20 minutes. Basically start hot and turn it down as you go. Leave to cool and it eats best the following day.