SEEDED RYE BREAD
INGREDIENTS:
Rye sourdough starter:
- 2 tsp sourdough starter
- 150g Pernerka Fine Wholemeal Rye flour
- 150ml boiled water
For the bread:
- 130g sunflower seeds
- 130g Pernerka Fine Wholemeal Spelt flour
- Rye sourdough starter
- 20g pumpkin seeds
- 50g hazelnuts or walnuts (roughly chopped)
- 60g flax seeds
- 40g sesame seeds
- 25g chia seeds
- 25g psyllium (soluble fibre)
- 2 tsp Himalayan salt
- 1 tbsp wine vinegar
- 1 tbsp honey
- 3 tbsp coconut oil
- 200 – 250ml lukewarm water
TIPS AND TRICKS:
You can add your favourite seeds, you don’t need to follow our choice. However, please stick to the quantities as per the recipe.
INSTRUCTIONS:
1) In a bowl, mix the sourdough starter with the rye flour and water. Cover the bowl, and let the mixture activate at the room temperature for 12 hours.
2) After 12 hours, save 2tsp from the rye starter for your next baking (store it in a glass jar with a lid in the fridge).
3) Put all the dry ingredients in a bowl. Mix all the remaining ingredients; the lukewarm water, coconut oil, salt, honey, wine vinegar; in a separate bowl. Pour the liquids together with the rye sourdough starter into the dry ingredients and mix well.
4) Oil the inside of a loaf tin with some coconut oil, then transfer the bread mixture into it. Cover and let it rise for 4 – 6 hours.
5) Bake the bread at 180C for about one hour. Please note, if you’re using a silicone loaf mould, we recommend that you take the bread out of it half way through baking, place it on the oven grid and finish baking. This is to ensure that the top of the loaf will be crispy.
6) Cool down before slicing and serving. Enjoy!