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Sourdough Seeded Rye Bread

Being raised in Germany, whole-grain rye bread, or Vollkornbrot/Roggenbrot, has always been a common sight at local bakeries. But growing up a fussy eater, I’ve never given it the credit it deserves. Dark rye flour is rich in minerals, vitamins and fibre and gives a deep, nutty flavour to the entire loaf.
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Active Time 20 minutes
Course Breakfast
Cuisine German
Servings 4

Ingredients
  

For the leaven

  • 25 g starter
  • 125 g flour mix (see Sourdough Starter and Country Loaf)
  • 125 g water

For the bread

  • 450 g lukewarm water
  • 500 g rye flour
  • 12 g salt
  • 80 g pumpkin seeds + 20g extra
  • 80 g sunflower seeds + 20g extra
  • extra virgin olive oil

Instructions
 

  • 6-12 hours before mixing your dough, make your leaven by mixing 25g of your starter with 125g of the flour mix and 125g cold water.
  • Dissolve 250g of the leaven in the water (use the rest to feed your starter). Add all of the remaining ingredients apart from the extra seeds. Mix thoroughly.
  • Grease a loaf pan (3 lb) with olive oil. With wet hands, lift out the dough and shape it into an oval form, before placing it into the tin.
  • Press it down to flatten the surface. Sprinkle the remaining seeds on top and press them in slightly. Then cover the tin with a clean tea towel and proof the dough at room temperature until doubled in size (around 4-6 hours).
  • Place a tray filled with water on the bottom of the oven and pre-heat to 250° C (230° C fan).
  • Bake the loaf for 25 min. Decrease the temperature to 220° C (200° C fan), carefully remove the tray with water and bake for another 25 min. Let it cool for 12 hours before slicing.
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