Seeded rye bread
- Preparation and cooking time
- Total time
- + rising
- Easy
- Makes 2 loaves
Skip to ingredients
- 200ml buttermilk
- 150ml beer
- 1 tbsp sea salt flakes
- 10g fresh yeastor fast-action dried yeast 3g
- 300g cracked rye kernels
- 225g flax seeds
- 150g sunflower seeds
- 115g sesame seeds
- 250g plain flour
- 300g rye flour
- 1 tsp liquorice powder
- 1 tsp whole fennel seedsground
- flavourless oilfor the tins
Nutrition: per serving
- kcal295
- fat12.4g
- saturates1.7g
- carbs31.4g
- sugars1.2g
- fibre9.2g
- protein9.5g
- salt0.8g
Method
step 1
Blend all the ingredients with 600ml of water in a stand mixer (or using an electric hand mixer) for 10 minutes to form a cohesive dough – it will be quite wet.
step 2
Split the dough into two halves and transfer into two oiled 450g loaf tins lined with baking paper to make it easier to remove the bread when baked.
step 3
Cover the dough and chill in the fridge for a minimum of 12 hours, preferably for 24 hours, so the flavour of the seeds develops. The dough can be left in the fridge for up to five days, so you can just take it out on the day you need it. Bake the dough at 180C/fan 140C/gas 4 for 1 hour or until cooked through and golden.
step 4
Transfer the two breads from the tins to a wire rack and leave to rest for at least 20 minutes before serving. The bread needs to cool a little before it can be cut into slices.
