Name: Rye and Seed Loaf
Prep time: 2 h 30 min
Cook time: 55 min
Total time: 3 h 25 min
Yield: 1 loaf
Ingredients: 300 g rye flour; 200 g wholemeal flour; 1 packet yeast; 350 ml water; 2 teaspoons salt; 1 tablespoon honey; 1 teaspoon caraway; 2 tablespoons olive oil; 50 g sunflower seeds; 50 g pumpkin seeds; 30 g flaxseeds; 20 g sesame seeds; 1 tablespoon rolled oats; olive oil

Step by step process

Making the Dough

1
In a small bowl, dissolve the yeast in lukewarm water (about 35 °C) with the honey and leave to activate for 10 minutes, a frothy layer will form on the surface.
TIP:
Crumble the yeast, add sugar and lukewarm water (37-40°C). Leave it in a warm place for 10-15 minutes until a foamy cap forms, this indicates the yeast is ready to use.
2
In a large bowl, combine the rye flour, wholemeal flour, salt and caraway seeds. Make a well in the centre and pour in the activated yeast mixture and olive oil.
3
Using a wooden spoon or your hand, gradually mix everything into a smooth, slightly sticky dough. Rye dough will not be as elastic as wheat dough, stickiness is normal, do not add extra flour unnecessarily.
TIP:
Rye dough is naturally stickier than wheat dough, this is normal, not an error. Don't add unnecessary flour. Instead, work with a scraper or wet hands to keep the dough soft and airy.
4
Fold in the sunflower seeds, pumpkin seeds, flaxseeds and sesame seeds. Work them in evenly throughout the dough.

First Rise

5
Cover the bowl with a clean kitchen towel or cling film and leave to rise in a warm place for approximately 90 minutes, until the dough has doubled in size.
6
Once risen, gently fold the dough with a scraper from the sides towards the centre, do not knead, just briefly knock it back to preserve the airy structure.

Shaping and Second Rise

7
Lightly grease a loaf tin (approximately 25 × 12 cm) with olive oil.
8
Transfer the dough into the tin, smooth the surface with a damp hand and sprinkle with oats if using.
9
Cover the tin with a towel and leave to rise for a further 30-40 minutes, until the dough rises about 1 cm above the rim of the tin.

Baking

10
Preheat the oven to 220 °C. Place a roasting tin with water on the bottom of the oven, the steam during the first minutes of baking will help form a good crust.
TIP:
Place a baking pan with hot water at the bottom of the oven. Steam during the first 15-20 minutes prevents the surface from drying out and creates a glossy, crispy crust. Then remove the pan and continue baking dry.
11
Place the loaf on the middle rack and bake for 15 minutes at 220 °C, then reduce the temperature to 190 °C and bake for a further 35-40 minutes.
12
The bread is done when it sounds hollow when tapped on the bottom. If in doubt, the internal temperature at the centre should be around 95 °C.
13
Turn the finished loaf out of the tin and leave to cool completely on a wire rack, slicing hot rye bread will compress the crumb and make it gummy.

More tips:

Rye bread tastes best the day after baking, once the crumb has fully set and the seeds have softened. Store wrapped in a kitchen towel at room temperature.

For a more intense seed flavour, dry-toast them in a pan for 5 minutes beforehand, this releases more of their aroma and oils.

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