Rye Sourdough Bread with Seeds
by
Alexandre Scour
A classic recipe for sourdough bread, with a twist adding rye flour and mixed seeds.
Make sure to use a well-greased parchment paper. If you can’t find one that won’t stick to your bread, instead of using parchment paper just dust some all-purpose flour directly inside the pan before placing your loaf.
- Level
Advanced
- Cooking
1d+
- Overral
1d+
- Ready
Rye Flour
100gPoppy Seed
60gLinseeds
120gSesame Seed
30gWhole Grain Flour
100gBread Flour
250gSourdough Starter
50gBread Flour
To dustSalt
7gWater
370ml
Equipment
Bread Pan
Prepared Banneton
Kitchen Scale
Parchment Paper
Bread Lame
Spray Bottle
Rye Flour
100gPoppy Seed
60gLinseeds
120gSesame Seed
30gWhole Grain Flour
100gBread Flour
250gSourdough Starter
50gBread Flour
To dustSalt
7gWater
370ml
Equipment
Bread Pan
Prepared Banneton
Kitchen Scale
Parchment Paper
Bread Lame
Spray Bottle
Rye Sourdough Bread with Seeds
Alexandre Scour
Add 100ml of room temperature water and 100g of bread flour to a bowl
Mix vigorously with a spatula
Add 50g of sourdough starter and mix
Move to a jar and close the lid. Let it rise for approximately 8h at 24°C. The starter is ready
Add 270ml of room temperature water and 100g of rye flour to a large recipient
Add 150g of bread flour and 100g of whole grain flour
Mix the flours with the water until the water is absorbed. Cover it with cling film and let it rest at room temperature for 2h to hydrate
Add 70g of the starter and mix until fully incorporated. Cover with cling film and let it rest at room temperature for 30m to relax
Add 7g of salt and knead until it is fully incorporated. Cover the dough and let it proof for 1h until it rises
Wet your hands and slide them under the dough. Lift it up slowly and pull it towards you. Let the dough fold underneath itself on the way down. Repeat on all sides and let it rest for 1h. Repeat the process 4 times, proofing for 1 hour between each time
Dust a surface with flour and place the dough on it. Dust the dough with more flour
Generously dust a banneton with flour
Slightly stretch the dough. Fold and roll the dough in one direction. Rotate and repeat
Roll the dough down towards you. Pinch the sides to close it
Spray some water on the dough and place it on a tray, seam side up, with a mix of 120g of linseeds, 60g of poppyseeds and 30g of sesame seeds
Place the dough in the banneton, seam side up, and cover it with cling film
Place the dough in the refrigerator for 18h to cold proof
Preheat the oven with the bread pan to 260°C
Dust the bread pan with flour
Place the dough on a parchment paper, seam side down, and score it with a bread lame
Transfer the dough to the floured bread pan and cover it with the lid. Bake it for 20m at 260°C until light brown
Remove the lid and bake it for 15m at 220°C until it is crusty and deep brown. The rye sourdough bread with seeds is ready
Enjoy!