Now You Can Have The SEEDED RYE BREAD every day!

Super easy seeded rye bread; The best sandwich bread! This recipe uses a basic bread dough method, but the mix of flour gives an interesting texture and flavor.

A simple recipe for everyday seeded rye bread

If you’re a fan of hearty, rustic bread with a nutty, earthy flavor, then seeded rye bread is a must-try. This wholesome bread is packed with fiber, protein, and nutrients, making it a healthy and delicious addition to your daily bread routine. Plus, with its dense crumb and crunchy crust, seeded rye bread is the perfect vehicle for a variety of toppings, from creamy vegan butter to tangy cheese and savory spreads.

I am always in search for easy, no work involved bread. Why? I want to be able to whip up the bread on a daily basis when needed without going to extra lengths of planning. This bread is made in a space of 5 minutes, left overnight, and baked in the morning 😁 It sits beautifully at room temperature for a few days and is the perfect thick, crusty piece of bread to use for your avocado toast!

The goodness of the seeded rye bread

Seeded rye bread is packed with fiber, protein, and a variety of important nutrients, making it a great choice for anyone looking for a healthy and satisfying bread option. Rye flour, the main ingredient in this bread, is higher in fiber than many other flours, which can help regulate digestion and keep you feeling full and satisfied for longer.

Additionally, this bread contains a variety of healthy seeds, such as sunflower and flax seeds, which are excellent sources of healthy fats, protein, and minerals like magnesium and zinc. These seeds can also add a satisfying crunch and nuttiness to the bread, making it a flavorful and delicious option for any meal.

Incorporating seeded rye bread into your daily diet can provide you with sustained energy, promote healthy digestion, and even support heart health. So why not give this recipe a try and enjoy the many benefits of this wholesome bread for yourself?

Ingredients you need to make this seeded rye bread:

Wholegrain white spelt flour – I used regular spelt flour too but you would have to adjust the liquid as different flours have different moisture absorption.

Rye flour – it gives a beautiful earthy rich flavor. I would not recommend omitting this one if you want the flavor and texture of the bread like the one in the picture.

Rolled oats – another texture and nutrition boost.

Cacao powder – it gives this beautiful brown color.

Salt – Salt regulates the rate of yeast activity, providing a slow, steady rise (we are leaving it overnight). Salt also strengthens the gluten structure of the dough, not allowing the trapped carbon dioxide bubbles to expand too quickly. 

Dry yeast – if you have a different type have a look at the chart below for reference.

Maple syrup – you can substitute for honey or sugar, this feeds the yeast.

Mixed seeds – obviously you can use whatever seeds you want! I used: pumpkin, sunflower, sesame. You just want to fill up 1/2 cup in total. If you can’t have seeds or don’t have them on hand just add extra flour instead.

Method:

•  In a large bowl, mix together the dry ingredients.
• Make a well in the middle, and add the water and maple syrup, and yeast. Bring the dough gently together.
• Cover with plastic wrap and let it sit overnight. it should double in size (a minimum of 12 hours is required).
•  Line your loaf pan with parchment paper and scrape the dough into the pan and press down to make it even.
• Sprinkle a bit of flour over the top of the loaf, then cover with a tea towel and allow to sit for 1-2 hours.
• Preheat oven to 200°C. Pop into the oven and cook for 45 minutes. Once cooked, allow to cool in the tin for 30 minutes before turning onto a wire rack to cool completely.

Storage

• To maximize the shelf life of homemade rye bread, cool it thoroughly before storing it and place it in a bread bag or breadbox, and store it at room temperature. Properly stored bread should last 4-5 days.

• After that, I usually slice my bread and freeze individual slices in a heavy-duty freezer bag and freeze. It will maintain the best quality for about 3 months but will remain safe beyond that time. I separate them with parchment paper. I take a slice out when needed and toast it for a couple of minutes.

Inspiration for this bread was taken from Alexandra. Original recipe you can find here.

Other recipes you might like

Coconut Zucchini bread

Pumpkin bread

If you try this recipe for this Seeded Rye bread, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

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