Rustic Rye Sourdough Bread with Seeds
Jump to VideoThis Rye Sourdough Bread recipe offers a flavorful, dense and nutty loaf perfect for sandwiches, soups, or salads, and it also freezes well.
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Equipment
- 1 Loaf pan
- 1 Mixing bowl
Ingredients
- 100 grams sourdough starter active
- 360 grams water lukewarm
- 10 grams sugar
- 300 grams rye flour I recommend light or medium
- 200 grams bread flour
- 10 grams fine sea salt
- 20 grams sunflower oil
- 80 grams sunflower seeds soaked in 40g hot water
- Extra sunflower seeds – optional for sprinkling on top
Instructions
- In a large mixing bowl, combine the sourdough starter, water, oil, salt, and sugar. Stir until the starter dissolves. Add the rye and bread flours. Mix until a shaggy dough forms. It will look almost paste-like, with no real structure. Cover the bowl and let it rest for 1 hour (autolyse).
- Soak the sunflower seeds in hot water while the dough rests.
- After the autolyse, add the soaked sunflower seeds along with any remaining soaking water. Knead or mix until well combined. The dough will be sticky but manageable with wet hands or a dough scraper. Cover the bowl and let the dough ferment in a warm spot (25–28°C) for 4–5 hours, or until it rises slightly and small air bubbles appear. At room-temperature, this dough usually bulk ferments in about 6-7 hours.
- Line a loaf pan with parchment paper. Turn the dough out onto a heavily floured surface. Roughly shape it into a log. It will be difficult to shape (especially if using dark rye flour), so if you need to just scrape it from the bowl to a loaf pan, do that and don't panic. I recommend lining the loaf pan with some parchment paper or spraying it with spray oil.
- If needed, smooth out the top of the dough with a wet spatula or something similar. Lightly spray the surface of the loaf with water and sprinkle with sunflower seeds, if desired. Cover the loaf pan with a plastic bag or tea towel and proof overnight in the fridge (8–12 hours).Optional: you can also do a second rise at room temperature, but the flavor develops less that way. In that case, leave the dough at room temperature for about 2 - 3 hours.
- Preheat the oven to 230°C (450°F). Cover the loaf pan with an oven-safe lid or throw some aluminum foil over it to trap steam. Bake for 10 minutes, then remove the cover. Lower the temperature to 200°C (400°F) and bake uncovered for another 40–50 minutes or until the internal temperature reaches 97°C (207°F).
- Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Video
Notes
- Rye dough is sticky; keep your hands wet or use a dough scraper for easy handling.
- Soaking the seeds softens them and helps them integrate seamlessly into the dough. Don’t skip this step, or the seeds may absorb more moisture from the dough during baking, affecting the texture.
- To freeze, slice the loaf and freeze individual slices in a freezer bag. Put pieces of parchment paper between them to prevent them sticking to each Thaw at room temperature or toast before serving.
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Nutrition
Serving: 1slice | Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 245mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
