Seeds and Grains Rye Bread

Rye sourdough and sunflower seeds are some of my favorite ingredients. Relatively short resting times make it easier to plan.

Sourdough

• 160g whole grain rye flour
• 160ml water
• 16 rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Soaker

• 50g sesame seeds
• 50g sunflower seeds
• 150ml boiling water

Roast sesame seeds and sunflower seeds over medium heat  without any oil in a pan until the seeds give off a nice aroma. Transfer into a bowl, pour boiling water over, cover and let sit for about 2 hours.

Main Dough

• Sourdough
• 165g light rye flour
• 325g Graham wheat flour (or high gluten wheat flour)
• 210ml water
• 2 1/2 tsp salt
• 50g flax seeds
• 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/3oz) of water, mixed and let stand for about 10 minutes (or 10g fresh yeast)

Combine all ingredients in a mixing bowl and mix for 7 minutes. Cover with either lid or plastic wrap and let it rest for 30 minutes at room temperature.

Form dough into a ball (probably need a lot of flour on the surface and your hands since rye doughs are really sticky) and transfer into a well floured fermentation basket. Cover basket with plastic wrap and let the dough rise for 1 hour at 86-90°F  (30-32°C). You can get to that temperature using your oven by just turning on the oven light.

Preheat oven to 485°F (250°C).

Place parchement paper on a baking sheet and carefully turn dough over onto it. Cut into skin of the dough and transfer into oven on 2nd level from the bottom. Spray some water into the oven and bake for 15 minutes, then open the oven door to let out steam and reduce temperature to 360°F (180°C). Bake for another 40 minutes.

To check if the bread is ready knock on the bottom. It should sound a little hollow.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.