Honey Rye Bread with Mixed Seeds

Who doesn’t love a seed bread… with sunflower or pumpkin seeds, or even some sesame or flax seeds. And what better way to do them justice than to let them mix n mingle with each other in keeping with the season… letting them all come together in a delicious loaf using wholegrain rye flour and honey. I also love the flavour of aniseed, so I put in a spoonful… lightly toasting the mélange of seeds.

This bread is really versatile, with the rye flour and seeds, and the honey and brown sugar coming together to make this loaf truly delicious and nutritious.

Here are the ingredients –

1 cup wholegrain rye flour

2 ½ cups all purpose flour

3 teaspoons packed brown sugar

2 teaspoons fresh yeast

1 ½ cups warm water

¼ cup vegetable oil

1 teaspoon salt

4 tablespoons honey (you can add an additional tablespoon or two if you like)

Assorted seed mix –

{2 tablespoons – assorted mix of sunflower, pumpkin and sesame seeds

2 tablespoons – flax seeds

1 tablespoon – aniseed}

So yeah as always when you’re making a yeast bread – activate the yeast with some sugar and warm water and allow to stand for 15 minutes. Adding in the oil and the honey and stir to blend.

Toast the mixed seeds in a pan for 4 – 5 minutes, tossing them constantly to ensure even toasting. Then remove the seeds from the pan and transfer to a kitchen towel to cool, and get back to the yeast mix. Adding in the all purpose and rye flour, and the salt, and mixing them, before adding in the cooled seed mix towards the end.

Turn the dough out onto a floured surface and knead for 10 minutes. Then transfer to a lightly oiled bowl and leave to prove for 4 – 6 hours or till the dough has more than doubled in size.

Turn the dough, which should be fully aerated and light and puffy onto a lightly floured work surface…

Knead for 5 minutes, then cut the dough into 2 portions and shape into loaves or place into a cornmeal dusted bread-pan. Leave standing for an additional hour or two to prove again.

Take a sharp knife or a blade and score the top of the loaf down the middle and bake in a preheated oven at 200 degrees C for 25 – 30 minutes or till done. You can cover the top with a tented piece of aluminium foil halfway through the baking process to prevent the top from getting brown and crusty too soon. Brush the top of the loaf with olive oil and bake for an additional 5 minutes uncovered to allow the top of the loaf to brown and develop a nice crust.

I used half the dough to make the loaf and saved the other half to make some Figgy Rye Rolls – using a fig preserve I made… I just had to make something figgy for Christmas.

And as I said earlier this bread is so versatile you can eat it with a pat of butter, or with something sweet… some of that fig preserve perhaps.

Or even with something savoury… like these red wine braised chicken livers.

Either way… it’s a winner.

7 thoughts on “Honey Rye Bread with Mixed Seeds

  1. Pingback: Figgy Rye Rolls | The Cook, The Baker and The Clay Boy Maker

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