Seeded Rye Bread

5 from 1 vote

Seeded Rye Bread

This seeded rye bread is made with whole grain rye flour and sunflower seeds for a flavorful, hearty loaf—ideal for sandwiches or canapés.

Prep Time20

Cook Time30

Proofing time2 30

Total Time3 20

Course: Bread

Cuisine: American, German

Servings: loaf

Calories: 2988kcal

Author: Caro Jensen

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

US Customary - Metric

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