I love bread made with rye flour – especially wholegrain – because of its aromatic, intense flavor. In this version, I added some nuts and seeds to the dough to make it a bit fluffier and juicier. The loaf develops its full flavor range after a day or two in the bread box and then it tastes delicious with a slice of cheese and/or Black Forest ham.
- 175 g nut mix (e.g. pine nuts, sunflower seeds, pumpkin seeds)
- 350 g wholegrain rye flour
- 150 g rye (type 1150)
- 3 tablespoons maple syrup (or honey)
- 1½ teaspoons salt
- 1 teaspoon caraway
- 135 g active sourdough (make sure to activate it in time)
- 200-220 ml lukewarm yeast water (if you do not have any at hand, just use regular water)
How to Make It
- Soak the nut mix in water for 1-2 hours. Drain the nut mix thoroughly before using it.
- Mix the two types of flour. Add the syrup (or honey), the salt, and the caraway and mix it. Add the sourdough and mix it.
- Keep mixing and slowly add the lukewarm yeast water. The dough should be fairly moist.
- Add the nut mix and keep kneading. Knead the dough for at least 10 minutes.
- Put the dough in an oiled bowl, cover it, and let it rest in a warm spot for at least 3 to 4 hours. The dough should have grown significantly in size.
- Take a baking tin and grease it. Fill the dough into the baking tin and cover it with a moist towel and let it rest in a warm spot for another 2-3 hours (the longer, the better).
- Preheat the oven to 250° C.
- Take a sharp knife and make three diagonal cuts across the loaf. Sprinkle the loaf with a bit of water and a bit of flour.
- Fill a fire-resistant small bowl with water and put it on the floor of the oven. Bake the bread at 250° C for 10 minutes. Then lower the heat to 200° C and bake the loaf for another 30-40 minutes.
- Once the bread is done, turn off the oven and let the bread cool inside the oven. Make sure to take the loaf out of the baking tin once it is cool enough to touch.