I got into the habit of making my family a sourdough bread every weekend or so and now that I know how to make a simple sourdough bread I wanted to try something different and create new variations. Aside from throwing random seeds or herbs into the dough I have never dared to try something else and that is why I am so happy to share my new discovery with you guys! Not only does this bread uses mostly rye flour which I find is super hard to make but it also contains different kinds of seeds and oats. And since this bread has so much flavor, is rich and moist and uses a ton of seeds, this bread reminds me so much of good German bread which is there commonly called Körnerbrot or Vollkornbrot. So, definitely try it out and let us know what you think… trust us, you won't be disappointed!
Seedy Sourdough Rye Bread Ingredients
The ingredients might not be what you have on hand all the time but as soon as you do, this bread is quick and easy to make!
Rye Flour (Dark) - This bread contains a fair amount of rye flour which gives this bread not only more fiber but also makes this bread nice and moist.
All kinds of oats - We use rye flakes, barley flakes and regular oat flakes.
Seeds - Honestly, you can mix whichever seeds you prefer, we just find that these seeds work out great: sunflower, pumpkin and flax seeds. Alternatively, you could also add chia seeds or sesame seeds for example.
Sourdough Starter - You will need to have a starter to make this bread but if you are not yet familiar with this, just check out our post on it here.
Seedy Sourdough Rye Bread Tips
Resting - Once all the ingredients are incorporated, let the dough rest at room temperature overnight.
Swap - If you'd rather use other seeds or oats, give it a try! You can use different types of rye flour or even coarse whole grain flour as flour, but I would not recommend using white or all-purpose flour, otherwise it will lose its authentic German bread taste.
Baking - This bread needs to bake for roughly 55 minutes. For the first 40 minutes cover the baking pan with either another baking pan or (if you have it) use the lit from your dutch oven. Then, uncover the dough and let it bake for another 15 minutes.
Ideas - Since this recipe calls for a lot of seeds, oats and different flour types we recommend that you check out a Bulk Store nearby. They will most definitely have most of the ingredients on hand and it also (yeah!) reduces the amount of plastic bags you would normally get when you buy all the ingredients.
Ingredients
Medium - 12"x 5" inches - 3-4 hours 225 g Rye Flour (Dark)
285-300 ml Warm Water
¼ cup Starter
75 g Barley flour
75 g Flax seeds
75 g Pumpkin seeds
75 g Sunflower seeds
30 g Regular Oats
30 g Barley Flakes
75 g Rye Flakes
14 g Salt
120 ml Water
Instructions
In a container, roughly mix the water and the starter together with a fork and pour it over the rye flour. Let this rest while you make the other part of the bread.
In a medium bowl, combine all the remaining Ingredients.
Now, mix the seedy mixture into the rye flour dough and gently incorporate the two.
Cover the bowl with a kitchen cloth and let the dough rise for 2 hours.
After 2 hours, prepare a lined baking pan and pour the dough into it. Note: use a spoon to even out the surface.
Let this rise overnight.
The next morning, preheat the oven to 430°F.
Bake the bread for 45 minutes, covered.
Then, uncover the pan and bake for another 15 minutes.
Let cool for 10 to 20 minutes.
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