
Rye Sourdough Bread with Seeds
1d 17h 5m
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.
Add 100 ml of room temperature water and 100 g of bread flour to a bowl
Mix vigorously with a spatula
Add 50 g 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 270 ml of room temperature water and 100 g of rye flour to a large recipient
Add 150 g of bread flour and 100 g 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 70 g of the starter and mix until fully incorporated. Cover with cling film and let it rest at room temperature for 30m to relax
Add 7 g 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 120 g of linseeds, 60 g of poppyseeds and 30 g 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!
Yield 600 g
Rye Flour
100 gPoppy Seed
60 gLinseeds
120 gSesame Seed
30 gWhole Grain Flour
100 gBread Flour
250 gSourdough Starter
50 gBread Flour
To dustSalt
7 gWater
370 ml
Equipment
Bread Pan
Prepared Banneton
Kitchen Scale
Parchment Paper
Bread Lame
Spray Bottle