Rye Flake Bread

There are rye flakes inside the dough and all over the outside of this 80/20 wheat/rye bread. This is one of the "quick" recipes I found and can be made in only a few hours since there is no sourdough or poolish. The name of the original recipe was actually "Pumpkin Seed Bread", but since I replaced the pumpkin seeds on the outside with rye flakes I thought I'd also replace them in the name. It came out really well, good texture and flavor.

Soaker

• 100g (3 1/2 oz) pumpkin seeds
• 70g (2 1/2 oz) rye flakes
• 240ml (1 cup) boiling water

Roast pumpkin seeds in a pan without oil over medium heat until you can smell their aroma. Transfer to a glas or bowl with a lid, add the rye flakes an poor the boiling water over. Cover and let soak for at least 2 hours.

Main Dough

• Soaker
• 270g (9 1/2 oz) wheat bread flour or all purpose flour
• 70g (2 1/2 oz) whole grain rye flour
• 170ml lukewarm water
• 14g (1/2 oz) fresh wet yeast or 2 tsp Active Dry Yeast, 1 tsp of sugar and 50ml (1 5/8oz) of water, mixed and let stand for about 10 minutes
• 14g (1 Tbsp) salt
• 1 tsp of diastatic malt powder (optional, helps the yeast rise)
• 1 tsp of rye malt powder (optional, for coloring)

Dissolve yeast in water and combine will all other ingredients in a mixing bowl. Give it a good stir with a wooden spoon or spatula and then knead with a dough hook on low speed for 3 minutes. Increase speed to 2 and knead for another 4 minutes.

Transfer to a well floured surface sprinkle some flour on top of it and cover with a linen cloth. Let rest for 30 minutes. After 10 and 20 minutes fold the dough: Fold the edge into the middle and press in. Go around the dough until it has a round shape again. Do that twice each time.

Form dough into elongated shape and brush with cold water. Then roll in rye flakes and transfer into a rectangular banetton with the seam up. Cover with plastic wrap and let rest for 30 minutes at room temperature.

Preheat oven to 220°C (430°F).

Place parchment paper on a baking sheet and carefully turn dough over onto it. The seam is now down. Cut into the surface along the long axis; not very deep, just cut the skin.

Spray a lot of water into the oven and place baking sheet on middle rack. Bake for 10 minutes, then open the oven door to let out steam. Close door again and reduce temperature to 210°C (410°F). Bake for another 30 minutes.

Let cool on a cooling rack.

Based on recipe by Bernd Armbrust, published by GU in the book "Brot". I reduced all amounts to make one 2 pound bread instead of the two 1 1/2 pound breads produced by the original recipe.