Dark Seeded Bread
How do you make dark rye bread with seeds?
Mix rye flour (part of it toasted) and wheat flour with yeast, molasses, and water. Add salt and toasted seeds, kneading until incorporated. Ferment for 2 hours, shape the loaf by covering it with more seeds, and place it in a pan. Let it rise until cracks appear and bake at 210°C for 50 minutes, finishing at 180°C for 15 more minutes.
Rich in whole-grain fiber, seeds, and authentic flavors. This bread is a delicacy with very distinctive flavors that will pair divinely with our cold cuts or spreads. You will love its extraordinary texture and flavor.
The screen will not turn off while you cook.
Servings: For an approx. 40×12 cm pan
Ingredients
- 250 g mixed seeds (pumpkin, sunflower, flaxseed, etc.)
- 800 g whole rye flour
- 200 g type 0 flour
- 12 g fresh brewer's yeast
- 820 ml water
- 25 g salt
- 40 g molasses or chestnut honey
Instructions
Place about 50 g of whole rye flour (2 or 3 tablespoons) in a nonstick skillet and toast it over medium heat, stirring often so it browns but does not burn. Turn off the heat, transfer to a bowl, and let cool.
Toast the seeds in the nonstick skillet as well to activate their natural oils; this will take about 3-4 minutes over medium heat. Remove and let cool.
In a large bowl, sift the rye flour and type 0 flour, and also add the rye flour we previously toasted.
Pour in almost all the water, the yeast, and the chestnut honey or molasses. Knead until the flour absorbs all the water.
Add the salt and the remaining water. Knead for about 5 minutes with the help of a spoon.
Lastly, add about 200 g of the total seeds.
Knead, distributing the seeds well. When you have a smooth dough, cover and let ferment for 2 hours at room temperature.
After this time, you will notice it has not risen much and feels quite solid.
Dust a work surface generously with flour and place the dough on it. Gently lengthen it with your fingertips.
Shape it into a long loaf and brush it with warm water.
Place the remaining seeds on a baking tray and set the dough on top.
Turn it, brush this side with warm water as well, and gently turn it again and again until the dough is well covered with seeds.
Grease the pan and place the dough inside; gently press it down so it becomes compact and takes the shape of the pan.
Cover and let ferment at room temperature or in the turned-off oven with the light on, until you see cracks on the surface of the dough. This will take about 2-3 hours.
Preheat the oven to 210°C (410°F), bake for 50 minutes; lower the temperature to 180°C (350°F) and cook for another 15 minutes. Remove and let cool for about 20 minutes, unmold, and let cool completely before enjoying our exquisite and fragrant fresh bread.
Enjoy your meal!
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- 250 g mixed seeds (pumpkin, sunflower, flaxseed, etc.)
- 800 g whole rye flour
- 200 g type 0 flour
- 12 g fresh brewer's yeast
- 820 ml water
- 25 g salt
- 40 g molasses or chestnut honey