Seeded Dark Rye Sourdough Bread
Seeded dark rye sourdough bread is one of my all-time favourite loaves. The combination of rye flour with a medley of grains and seeds—from pumpkin and sunflower to millet and oats—gives this bread a hearty texture and rich flavour. A touch of honey is added to balance out the natural bitterness of the rye flour, resulting in a well-rounded loaf that’s pairs well with any meal. Each slice offers a satisfying crunch and a depth of flavour that makes this bread truly stand out.
Ingredients
- 1⅔ cups Rye Flour 200
- ¾ cup Whole Wheat Flour 100g
- 1¾ cups Water 400g
- 1/4 cup Sourdough Starter 50g
- 1/4 cup Sunflower Seeds
- 1/4 cup Pumpkin
- 1/4 cup Oats
- 1/4 cup Millet
- 1/4 cup Flax
- 2 tbsp Honey 25g
- 2 tsp Salt 10g
- 1 tsp Caraway Seeds optional
Instructions
- Mix the wet ingredients: In a medium mixing bowl, combine the water, sourdough starter, and honey. Stir until fully dissolved.
- Prepare the seeds: Measure out your pumpkin seeds, sunflower seeds, millet, oats, and flax in a separate bowl. You can use them whole for convenience or crush them in a food processor—I prefer crushing them for better hydration and even distribution in the dough.
- Combine dry ingredients: Add the rye flour, whole wheat flour, prepared seeds, and salt to the wet mixture. Stir until a thick, batter-like dough forms. No need to knead—just mix until well incorporated.
- First rise (bulk fermentation): Cover the bowl and let the dough rest overnight or for about 12 hours at room temperature. It should expand and become slightly puffy.
- Prepare the pan: After the first rise, line a bread pan with parchment paper or grease it well with butter and flour.
- Shape and proof: Transfer the soft, batter-like dough into the prepared loaf pan. Smooth the surface and lightly dust with rye flour. Cover and let it rest for another 1-2 hours until it has risen slightly.
- Preheat the oven: When the dough is nearly ready, preheat the oven to 450°F (230°C).
- Bake: Once preheated, place the loaf in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 60-75 minutes until deep brown and firm.
- Cool completely: Remove the bread from the oven and carefully take it out of the pan. Place it on a cooling rack and let it rest for 12-24 hours to fully cool and set before slicing.
- Enjoy!: Slice and serve with a generous amount of butter or your favourite toppings.
Notes
High heat for a better rise: Placing your loaf into a hot oven (450°F) and then immediately lowering the temperature encourages a quick initial rise, helping the dense rye dough develop better structure.
Patience is key: This is a wet dough and naturally a moist loaf, so it needs plenty of time to set properly after baking. Let it cool for at least 12-24 hours before slicing to prevent an unpleasant gumminess. Cutting too soon will trap excess moisture inside, affecting both texture and flavour.