Total Time: 24 hours (including overnight fermentation) | Active Time: 45 minutes
Baking Time: 45 minutes | Cooling Time: 2 hours
Difficulty: Intermediate | Yield: 1 large loaf (about 16 slices)
There’s nothing quite like the deep, malty aroma of freshly baked rye bread filling your kitchen. This Seeded Rye recipe is a celebration of texture and flavor, combining the earthy tang of rye with the nutty crunch of caraway, sunflower, and pumpkin seeds. While the process spans a full day, the majority is hands-off fermentation, allowing the complex flavors to develop slowly. The result is a dense, moist crumb with a crisp, seeded crust—perfect for robust sandwiches, hearty toast, or simply slathered with good butter. Embrace the art of slow baking with this rewarding loaf.
Ingredients
For the Sourdough Starter (Leaven):
50g (¼ cup) active rye sourdough starter
100g (scant ½ cup) warm water
100g (¾ cup + 2 tbsp) whole rye flour (pumpernickel flour)
For the Main Dough:
All of the prepared leaven (about 250g)
300g (1 ¼ cups + 1 tbsp) warm water
200g (1 ⅔ cups) whole rye flour
200g (1 ½ cups + 2 tbsp) bread flour (or strong white flour)
8g (1 ¼ tsp) fine sea salt
2 tbsp blackstrap molasses or dark malt syrup
1 tbsp vegetable or sunflower oil
For the Seed Blend:
2 tbsp caraway seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp flax seeds
1 tbsp sesame seeds
For topping: Extra mixed seeds and coarse sea salt for sprinkling
Equipment
Large mixing bowl
Dough scraper
9×5 inch (23×13 cm) loaf pan
Parchment paper
Sharp knife or lame (for scoring)
Cooling rack
Instructions
Part 1: The Leaven (Prepare 8-12 hours before baking)
Mix: In a clean jar or small bowl, combine the 50g active rye starter with 100g warm water and 100g whole rye flour. Stir vigorously until no dry lumps remain.
Ferment: Cover loosely and let it ferment at room temperature (68-72°F/20-22°C) for 8-12 hours, or overnight. It is ready when it looks bubbly, has expanded by about half, and has a pleasantly sour, fruity aroma.
Part 2: Mixing & First Rise (Approx. 1.5 hours)
Combine Wet Ingredients: In a large mixing bowl, whisk together the entire prepared leaven, 300g warm water, molasses, and oil until the molasses is dissolved.
Add Flours & Salt: Add the 200g rye flour, 200g bread flour, and 8g salt to the bowl. Using a dough scraper or your hands, mix until a shaggy, sticky dough forms. There is no need for vigorous kneading—rye dough is handled gently.
Incorporate Seeds: Fold in the 2 tbsp each of caraway, sunflower, pumpkin seeds, and the flax and sesame seeds until evenly distributed.
Bulk Fermentation: Cover the bowl tightly with a damp kitchen towel or plastic wrap. Let the dough rest at room temperature for 90 minutes. During this time, perform a “fold” every 30 minutes: wet your hand, reach under one side of the dough, stretch it up, and fold it over the center. Repeat from all four sides. This builds strength without traditional kneading.
Part 3: Shaping & Final Proof (Approx. 2-3 hours)
Prepare Pan: Grease your loaf pan and line it with a strip of parchment paper for easy removal.
Shape: Lightly flour a work surface. Gently turn the dough out. Using floured hands, shape it into a rough log by folding the sides into the center. Roll it gently to fit the length of your pan. The dough will be tacky; use a scraper to help.
Seed Topping: Mist the top of the loaf lightly with water. Generously sprinkle the extra seed blend and a pinch of coarse sea salt over the top, pressing gently to adhere.
Final Proof: Place the loaf, seed-side up, into the prepared pan. Cover lightly with the towel and let it rise in a warm spot for 2-3 hours. The dough is ready when it has risen just to the lip of the pan and springs back slowly when gently poked.
Part 4: Baking & Cooling (Approx. 45 minutes + 2 hours)
Preheat: About 30 minutes before baking, preheat your oven to 425°F (220°C) with a rack in the center position.
Score: Using a sharp knife or lame, make one long, deep slash (about ½ inch deep) down the center of the loaf. This controls expansion and creates the classic “ear.”
Bake: Place the loaf pan in the oven and immediately reduce the temperature to 400°F (200°C). Bake for 40-45 minutes, or until the loaf is deeply browned and the internal temperature registers at least 205°F (96°C) on an instant-read thermometer.
Cool: This is the hardest but most crucial step. Immediately remove the loaf from the pan and place it on a cooling rack. Allow it to cool completely for at least 2 hours before slicing. Rye bread continues to set its structure as it cools, and cutting it too early will result in a gummy texture.
Nutrition Information (Per Slice, based on 16 slices)
Calories: ~165 kcal
Total Fat: 4g | Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 28g
Dietary Fiber: 4g
Sugars: 2g
Protein: 5g