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Seeded Rye Bread

This wholesome seeded rye bread combines earthy notes of whole grain rye flour with sunflower seeds, resulting in a rich loaf that’s perfect for sandwiches and canapés.

A seeded rye sandwich bread on a wooden board.

Growing up in Westphalia in Germany, rich rye bread has been a staple in my diet from a very young age. Although this whole grain rye bread isn’t as moist and hearty as the classic Pumpernickel, it’s incredibly quick and easy to make and offers the classic taste and texture of rye bread found in traditional German bakeries.

With only 8 ingredients and 20 minutes of hands-on prep time, even beginner bakers can create this yeasted rye sandwich loaf. For more easy bread recipes check out my Dinkel bread and leftover whey bread as well.

If you loved this Seeded Rye Bread Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A seeded rye bread on a wooden board.

Seeded Rye Bread

Caro Jensen
This seeded rye bread is made with whole grain rye flour and sunflower seeds for a flavorful, hearty loaf—ideal for sandwiches or canapés.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Proofing time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Bread
Cuisine American, German
Servings 1 loaf
Calories 2988 kcal

Ingredients
 
 

  • 1 1/2 cups lukewarm filtered water
  • 2 tsp active dry yeast
  • 1 tbsp granulated sugar
  • 350 g whole grain rye flour
  • 150 g all-purpose flour or bread flour
  • 1 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 cup sunflower seeds

Instructions
 

  • In a bowl, combine warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until frothy.
    1 1/2 cups lukewarm filtered water, 2 tsp active dry yeast, 1 tbsp granulated sugar
  • In a large mixing bowl, combine rye flour, all-purpose flour, sunflower seeds, and salt.
    350 g whole grain rye flour, 150 g all-purpose flour, 1 1/2 tsp salt, 1 cup sunflower seeds
  • Pour the yeast mixture into the flour mixture. Add olive oil and mix until combined. Knead for 10 minutes. The dough will be clay-like and extremely sticky. Wet your hand lightly to knead the dough or use the dough hook on your stand mixer.
    3 tbsp olive oil
  • The the dough into a ball and place it into a clean bowl. Cover it with a damp cloth and let the dough rise in a warm place for 2 hours, or until doubled in size.
  • Preheat your oven to 400°F (200°C). Transfer the dough to a greased loaf pan.
  • Let the shaped dough rise for another 30 minutes in the pan, or until it reaches just above the rim of the pan.
  • Bake the loaf in the preheated oven for 40 minutes until dark brown. Check its crust after 30 minutes and cover it with baking paper if needed.
  • Remove the rye bread from the pan and cool it completely on a wire rack before slicing. Enjoy!

Notes

Storage tips: Store the rye bread in an airtight container or a bread bag at room temperature for up to 3-4 day or in the refrigerator if you’re living in a humid climate. You can also freeze slices for up to 3 months for longer storage.
Bread maker instructions: Use a program for rye bread or choose one with a 10-15 minute kneading time and a long rise of 2-3 hours.

Nutrition

Calories: 2988kcalCarbohydrates: 420gProtein: 84gFat: 118gSaturated Fat: 13gPolyunsaturated Fat: 38gMonounsaturated Fat: 57gSodium: 3532mgPotassium: 2395mgFiber: 59gSugar: 20gVitamin A: 70IUVitamin C: 2mgCalcium: 226mgIron: 23mg
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Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

  • Whole or dark rye flour I mill my flour from rye berries but you can buy dark or whole rye flour from specialist or wholefood stores. While it’s possible to use 100% rye flour, be aware that rye flour doesn’t have the same gluten content as wheat and the texture will be different. I recommended mixing it with a portion of all-purpose flour or bread flour as per the recipe below for better results.
  • Lukewarm filtered water – Use lukewarm filtered water at approximately 100°F (37°C).
  • Active dry yeast – You can use instant yeast as a 1:1 substitute for active dry yeast. However, you won’t need to proof it in warm water; simply add it to the dry ingredients. Alternatively, you can use 1 tbsp of fresh yeast which needs activating as well.
  • Add ins – Sunflower seeds or any seeds that you prefer including pumpkin, sesame, or flaxseeds. Incorporate 1/2 tsp if caraway seeds for a more traditional rye flavor. Or you can go nuts and substitute 1/2 cup of seeds with chopped nuts, like walnuts or hazelnuts, for an extra crunch.

The perfect rise for rye bread

Achieving an ideal rise is crucial for the texture and flavor of your seeded rye bread as the rye flour like many other ancient grains is low in gluten. The key is to maintain the right environment for the dough to expand. Here are some tips:

  • Warmth: Ensure that the place where you let the dough rise is comfortably warm but not too hot. A temperature of around 75-80°F (24-27°C) is generally suitable. If your kitchen is cold, you can create a warm environment by turning on your oven at a low temperature for a few minutes and then turning it off before placing the dough inside.
  • Covering: Use a damp cloth to cover the dough during its rising period. This helps prevent the surface from drying out and forming a crust, allowing the dough to expand freely.
  • Patience: Don’t rush the rising process. Give the dough ample time to double in size, which typically takes about 1.5-2 hours. Rushing it may result in a denser loaf.
A seeded rye sandwich bread on a wooden board.

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