If you’re looking to expand your bread horizons beyond the standard white or wheat varieties, seeded rye bread is an excellent option. In this blog, I will share with you the seeded rye bread recipe that is extremely delicious. This bread is not only tasty and satisfying, but it’s also packed with nutrients that can benefit your overall health. Whether you’re looking to reduce your cholesterol levels, improve your digestion, or simply enjoy a delicious and nutritious bread option, seeded rye bread is worth giving a try.
Benefits of Seeded Rye Bread:
Seeded rye bread has a number of health benefits. Rye flour is a good source of dietary fiber, which can help regulate digestion and promote feelings of fullness. The addition of seeds to the bread can also provide additional nutritional benefits, as many seeds are rich in vitamins, minerals, and healthy fats. Some of the health benefits of seeded rye bread include.
How To Make Seeded Rye Bread
Seeded rye bread has been a staple in many European cultures for centuries, and it’s easy to see why. With its hearty texture, distinct flavor, and healthy ingredient profile, it’s no wonder that this bread has stood the test of time. In recent years, seeded rye bread has gained popularity in the United States as well, as more people are looking for healthier bread options. If you’ve never tried seeded rye bread before, you’re in for a treat!
Ingredients To Make Seeded Rye Bread
- rye flour, preferably organic 3 cups
- whole-wheat flour 2 cups
- cracked rye 1 3/4 cups
- flaxseeds 1 1/2 cups
- roasted salted sunflower seeds 1 cup
- toasted sesame seeds 3/4 cup
- cold water 2 1/2 cups
- buttermilk 1 cup
- dubbel-style Belgian beer, 2/3 cup
- flaky sea salt 1 tablespoon
- active dry yeast 1 1/2 teaspoon
- Canola oil or nonstick cooking spray, for greasing
Step By Step Instructions To Make Seeded Rye Bread
Step1
In a large bowl, combine both types of flour, along with cracked rye, flax, sunflower, and sesame seeds. Whisk together until well combined.
Step2
In the bowl of a stand mixer fitted with a dough hook, combine water, buttermilk, beer, salt, and yeast at low speed until well mixed.
Step3
Add the dry ingredients to the mixer and mix at medium-low speed until the dough is thoroughly incorporated and has the consistency of a thick cake batter. This should take around 10 minutes.
Step4
Lightly grease two 9-by-4-inch loaf pans and divide the dough evenly between the two. Use a spatula to smooth the top of the dough.
Step5
Cover the loaf pans loosely with plastic wrap and refrigerate overnight for at least 12 hours or up to 6 days.
Step6
Remove the loaf pans from the refrigerator and allow them to sit at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, which should take about 3 hours.
Step7
Preheat the oven to 350°F. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°F.
Step8
Transfer the loaf pans to a wire rack and let them cool for 30 minutes. Carefully remove the bread from the pans and allow it to cool completely, which should take around 2 hours.
Tips and Tricks:
- Use organic rye flour for the best flavor and nutrition.
- Make sure to mix the dry ingredients thoroughly before adding them to the dough.
- Use a stand mixer with a dough hook for easier and more efficient mixing.
- Let the dough rest in the refrigerator overnight for maximum flavor development.
- Use an instant-read thermometer to ensure the bread is cooked through.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
FAQs:
Q: Is seeded rye bread gluten-free?
A: No, seeded rye bread is not gluten-free as it is made using rye flour, which contains gluten. However, there are gluten-free alternatives available for those with gluten intolerance or celiac disease.
Q: Can I make seeded rye bread without a bread machine?
A: Yes, seeded rye bread can be made without a bread machine. However, a bread machine can make the process easier and more consistent.
Q: How long does seeded rye bread last?
A: Seeded rye bread can last for several days when stored properly in an airtight container. It can also be frozen for longer storage.
More Amazing Recipes
- Fanny Farmer Banana Bread Recipe
- Amish Cinnamon Bread Recipe
- James Beard Persimmon Bread Recipe
- Ina Garten Shortbread Cookies Recipe
Conclusions
In conclusion, seeded rye bread is a delicious and nutritious bread option that offers numerous health benefits. With its fiber-rich rye flour and nutrient-packed seeds, this bread can help regulate digestion, promote feelings of fullness, and provide essential vitamins, minerals, and healthy fats. Making seeded rye bread at home is easy and can be done without a bread machine, although a stand mixer with a dough hook can make the process more efficient.
By following the simple steps and tips provided in this recipe, you can enjoy a fresh and wholesome loaf of seeded rye bread that will impress your taste buds and support your overall health.
Seeded Rye Bread Recipe
Ingredients
- 3 cups rye flour, preferably organic
- 2 cups whole-wheat flour
- 1 3/4 cups cracked rye
- 1 1/2 cups flaxseeds
- 1 cup roasted salted sunflower seeds
- 3/4 cup toasted sesame seeds
- 2 1/2 cups cold water
- 1 cup buttermilk
- 2/3 cup dubbel-style Belgian beer,
- 1 tablespoon flaky sea salt
- 1 1/2 teaspoon active dry yeast
- Canola oil or nonstick cooking spray, for greasing
Instructions
- In a large bowl, combine both types of flour, along with cracked rye, flax, sunflower, and sesame seeds. Whisk together until well combined.
- In the bowl of a stand mixer fitted with a dough hook, combine water, buttermilk, beer, salt, and yeast at low speed until well mixed.
- Add the dry ingredients to the mixer and mix at medium-low speed until the dough is thoroughly incorporated and has the consistency of a thick cake batter. This should take around 10 minutes.
- Lightly grease two 9-by-4-inch loaf pans and divide the dough evenly between the two. Use a spatula to smooth the top of the dough.
- Cover the loaf pans loosely with plastic wrap and refrigerate overnight for at least 12 hours or up to 6 days.
- Remove the loaf pans from the refrigerator and allow them to sit at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, which should take about 3 hours.
- Preheat the oven to 350°F. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°F.
- Transfer the loaf pans to a wire rack and let them cool for 30 minutes. Carefully remove the bread from the pans and allow it to cool completely, which should take around 2 hours.
Notes
- Use organic rye flour for the best flavor and nutrition.
- Make sure to mix the dry ingredients thoroughly before adding them to the dough.
- Use a stand mixer with a dough hook for easier and more efficient mixing.
- Let the dough rest in the refrigerator overnight for maximum flavor development.
- Use an instant-read thermometer to ensure the bread is cooked through.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
