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Sourdough Seeded Rye Bread

5 from 2 votes
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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Prep Time20 minutes
Cook Time1 hour
Servings4

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Place a tray filled with water on the bottom of the oven and pre-heat to 250° C (230° C fan).
  6. 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.