Multiseed Rye Bread

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Multiseed Rye Bread

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This delicious seedy bread recipe, adapted from Brot-Bernd Armbrust
©angiesrecipes, is an alternative to your usual white bread. It is a firm, dense bread, but with great taste and packed with flavours. It is particularly good served with homemade nut butter, great as a sanwich or with salads. If you enjoy nutritious real bread, you will love this.

	Dough
200 ml Water, boiling 50 g Rye flakes or old-fashioned rolled oats 50 g Flaxseed 50 g Sunflower seed 50 g Pumpkin seed	20 g Fresh yeast 300 ml Water, lukewarm 350 g Bread flour 250 g Dark rye flour 20 g Salt 75 g Rye sourdough starter, 100% hydration 50 g Sesame seed for coating

Place rye flakes and seeds in a bowl. Pour in 200 ml boiling water. Stir until well mixed and leave it aside, covered, for 2-3 hours.
Dissolve the fresh yeast with 300ml lukewarm water in the mixing bowl. Add in soaked mixture, flours, salt and rye starter. Stir at slow speed for 5 minutes, then increase the speed and knead for a further 4 minutes.
Transfer the dough onto a floured work surface. Cover with a towel and proof for about 30 minutes. Fold and stretch the dough every 10 minutes.
Divide the dough into two portions and form each into a boule or baton. Brush the loaves with water and coat with sesame seeds. Place them in a baking tray lined with parchment paper. Cover and proof for 30 minutes. Dust the bread with a little flour and slash the top.
At the same time, fill a baking tray with some water and place it at the bottom of the oven. Preheat the oven to 240C/475F. Once the oven has reached the desired temperature, remove the water and place the bread in the middle of the hot oven and baked for 35-40 minutes.

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Multiseed Rye Bread

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