Seeded Whole Wheat Rye Bread

 

There’s nothing seedy about this bread… ok, I lie. Everything about this bread is seedy! It’s wholesome, packed full of flavor and absolutely fantastic. You will never believe that this bread is made with 100% whole wheat flour (i.e. no refined white flour).

It’s healthy, delicious and packed with four different seeds – linseed (flax), sesame, pumpkin and sunflower. Just to counteract its saintly goodness, I slather it with butter or enjoy it with mature (strong) cheese. It makes the perfect sandwich bread or dinner accompaniment.

 

WHOLE WHEAT SEEDED RYE BREAD

Makes one 900g (2 lb) loaf

Adapted from “Whole Grain Breads – New Techniques, Extraordinary Flavor”, by Peter Reinhart

 

Ingredients

For the soaker

  • 170g (1 c and 2 T) wholemeal (whole wheat) flour
  • 55g rye flour
  • 2 ½ t linseed (flax seeds)
  • ¼ t salt
  • 170 ml (⅔ c and 2 t) filtered water

For the biga

  • 225 g (1 ½ c) wholemeal (whole wheat flour)
  • ½ t dried active baking yeast
  • 140 ml (½ c and 4 t) filtered water, at room temperature

For the final dough

  • All soaker
  • All biga
  • 55 g (6 T) wholemeal (whole wheat) flour
  • 6 T sesame seeds, lightly toasted
  • 6 T sunflower seeds, lightly toasted
  • 6 T pumpkin seeds, lightly toasted
  • ½ t salt
  • 2 ½ t dried active baking yeast
  • 1 ½ T honey

Extra flour for adjustments

Extra sesame seeds for topping

 

Method

1. Soaker – Place all ingredients into the bowl of a stand mixer with dough hook attachment. Mix together using low speed for 2-4 minutes. Transfer to a bowl, cover with cling film (plastic wrap) and leave at room temperature for 12-24 hours (or chill for up to 3 days). 

2. Biga – Place all ingredients into the bowl of a stand mixer with dough hook attachment. Mix, using low speed until a tacky dough is formed, then knead for 8-10 minutes, using medium-low speed. Cover the stand mixer bowl with cling film (plastic wrap) and chill overnight (or up to 3 days).

3. Final dough – Add everything to the biga in the stand mixer bowl, then using the dough hook attachment mix. Once a dough has formed, knead for 8-10 minutes until smooth, soft and slightly tacky, adding more flour as necessary.

4. Form the dough into a ball, lightly oil and place back into the stand mixer bowl. Cover with cling film (plastic wrap) and sit in a warm, draft-free area for 1 hour, or until 1.5 times its original size.

5. Punch dough down and form into a loaf shape*. Place into a greased 20 x 10 cm (8 x 4 inch) loaf tin (pan), cover loosely with greased cling film (plastic wrap). Let rise for 45-60 minutes or until 1.5 times its original size.

6. Meanwhile, preheat oven to 220°C (425°F).

7. When ready to bake, brush the loaves with water and sprinkle over sesame seeds.

8. Place a pan of hot water on to the lower shelf of the oven. Lower the temperature to 190°C (375°F) and bake for 15 minutes.

9. Rotate the loaves by 180 degrees and bake for another 20-30 minutes or until the loaves are a rich brown color. The bread should sound hollow when thumped on the bottom. Let cool for 1 hour before slicing and enjoy.

* This bread is also great if made into a freestanding loaf.

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