Seeded Dark Rye Bread

Rye Starter (Prepare 12 Hours Before)

110 g Water

110 g Dark Rye Flour

20 g Rye Sourdough Starter

The Dough

220 g Dark Rye Flour

220 g 12-hour Rye Starter (from build above)

100 g Sunflower Seeds

50 g Flaxseeds

30 g Ground Chia Seeds (or ground flax)

30 g Sesame Seeds

30 g Pumpkin Seeds

10 g Salt

210 g Warm Water (104°F / 40°C)

90 g Black Coffee (cooled)

30 g Molasses

Seed Coating

1/4 cup mixed seeds (Sunflower, Flax, Sesame, Pumpkin)

Day Before

1. Whisk starter into water until dissolved. Add rye flour and mix well. Cover and let sit at 30°C (86°F) for 8–10 hours until doubled and peaked.

Day of

1. Combine all dough ingredients in a large bowl. Mix by hand or with a spatula until fully incorporated. (Note: Rye dough is sticky and does not require a mixer).

2. Let the dough rest for 15 minutes.

3. With wet hands, divide the dough and shape into loaves. Roll the shaped loaves in the seed coating until fully covered.

4. Oil your loaf pans generously and place the loaves inside.

Proofing & Baking

1. Proof for 3–4 hours at 32–35°C (90–95°F) until the dough has risen about 30% and small cracks appear on the surface.

2. Preheat oven to 425°F (220°C).

3. Bake with steam for 30 minutes, then remove steam and bake for another 30 minutes.

4. Remove from pans and cool completely on a wire rack before slicing. (Rye bread needs time to set)