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SideChef
Recipes
Rye Bread
Recipe

15 INGREDIENTS • 9 STEPS • 3HRS 30MINS

Rye Bread

5.0
1 rating
This Rye Bread is soft, delicious, and sure to be a hit with the whole family!
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Rye Bread
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
This Rye Bread is soft, delicious, and sure to be a hit with the whole family!
3HRS 30MINS
Total Time
$0.43
Cost Per Serving
Ingredients
Servings
8
US / Metric
Sponge Dough
Bread Flour
3/4 cup
Bread Flour
Brown Sugar
1/2 tsp
Brown Sugar
Water
1/4 cup
Water
Main Dough
Bread Flour
1 cup
Bread Flour
Rye Flour
3/4 cup
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Salt
1 tsp
Olive Oil
0.5 oz
Olive Oil
or Coconut Oil
Water
1/2 cup
Water
Cream
3.5 oz
Cream
Chia Seeds
1 Tbsp
Chia Seeds
Toasted Sunflower Seeds
3 Tbsp
Toasted Sunflower Seeds
Raw Sunflower Seeds
2 Tbsp
Raw Sunflower Seeds
Nutrition Per Serving
VIEW ALL
Calories
264
Fat
11.0 g
Protein
6.7 g
Carbs
36.7 g
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Rye Bread
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
For the sponge dough, combine Water (1/4 cup), Instant Dry Yeast (1/2 tsp), and Brown Sugar (1/2 tsp) in a mixing bowl. Mix in Bread Flour (3/4 cup) and knead with your hands for few minutes until smooth and shiny.
step 2
Roll into a ball and place in a greased bowl. Cover with cling film and let it rise for 1 hour in a warm and dark place.
step 2 Roll into a ball and place in a greased bowl. Cover with cling film and let it rise for 1 hour in a warm and dark place.
step 3
After 1 hour, place dough into the refrigerator for at least 8 hours or up to 16 hours. Before using, take the sponge dough out of the refrigerator and return to room temperature.
step 3 After 1 hour, place dough into the refrigerator for at least 8 hours or up to 16 hours. Before using, take the sponge dough out of the refrigerator and return to room temperature.
step 4
Put Salt (1 tsp), Bread Flour (1 cup), Rye Flour (3/4 cup), Instant Dry Yeast (3/4 tsp), Brown Sugar (1 1/2 Tbsp), Olive Oil (0.5 oz), Water (1/2 cup), Cream (3.5 oz), Toasted Sunflower Seeds (3 Tbsp) and sponge dough into the bowl of a stand mixer. Using the dough hook, knead until the dough comes together, becoming elastic and tacky but not sticky, around 12-15 minutes at medium speed.
step 4 Put Salt (1 tsp), Bread Flour (1 cup), Rye Flour (3/4 cup), Instant Dry Yeast (3/4 tsp), Brown Sugar (1 1/2 Tbsp), Olive Oil (0.5 oz), Water (1/2 cup), Cream (3.5 oz), Toasted Sunflower Seeds (3 Tbsp) and sponge dough into the bowl of a stand mixer. Using the dough hook, knead until the dough comes together, becoming elastic and tacky but not sticky, around 12-15 minutes at medium speed.
step 5
Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let the dough rise in a warm place for 1 hour, or until double in size.
step 5 Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let the dough rise in a warm place for 1 hour, or until double in size.
step 6
Punch down the dough to release the air. Transfer the dough to a clean floured surface and divide into 3 equal portions. Roll out each dough into a long rectangle shape. Roll up each piece until a small log is formed.
step 6 Punch down the dough to release the air. Transfer the dough to a clean floured surface and divide into 3 equal portions. Roll out each dough into a long rectangle shape. Roll up each piece until a small log is formed.
step 7
Spread the Raw Sunflower Seeds (2 Tbsp) and Chia Seeds (1 Tbsp) on a flat surface. Dab or spray the dough surface with water and roll it through the sunflower seeds. Transfer the dough to a loaf pan lined with parchment paper. Let it rise for another 45 minutes-1 hour, or until double in size.
step 7 Spread the Raw Sunflower Seeds (2 Tbsp) and Chia Seeds (1 Tbsp) on a flat surface. Dab or spray the dough surface with water and roll it through the sunflower seeds. Transfer the dough to a loaf pan lined with parchment paper. Let it rise for another 45 minutes-1 hour, or until double in size.
step 8
Bake at 350 degrees F (180 degrees C) for 25-30 minutes, or until golden brown.
step 9
Remove bread from oven and let cool on a wire rack.
step 9 Remove bread from oven and let cool on a wire rack.
Tags
Bread
Shellfish-Free
French
Vegetarian
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