Super Seedy Rye Sourdough Bread
This German style Vollkornbrot is made with rye sourdough and packed with seeds and grains to make a nutritious and wholesome loaf of bread.
Servings: 1 loaf
Ingredients
Sourdough preferment:
- 225 g dark rye flour
- 300 ml water
- 2 tbsp sourdough starter
Bread dough:
- 550 g sourdough preferment
- 75 g dark rye flour
- 75 g flax seed
- 75 g sunflower seeds
- 75 g pumpkin seeds
- 75 g oats
- 75 g rye flakes or wheat / barley / spelt
- 50 - 75 g dried cranberries optional
- 25 g maple syrup
- 12 g salt
- 150 ml water
Instructions
Sourdough preferment
- In a big bowl, mix all ingredients for the preferment together. Make sure to have extra space for the sourdough to rise.
- For 12 to 24 hours, or overnight, let the bowl rest in a warm(ish) place.
- When it's bubbly and smells sour-fruity, it is ready to use.
- TIP: alternatively, mix all the preferment ingredients together with the rest of the bread ingredients, and leave the whole mixture to ripen overnight!
Mixing and resting
- Roughly grind all the seeds and flakes using a spice/coffee grinder or food processor. Chop up the cranberries. Leaving some bits allows for great texture!
- Combine all ingredients, including the ripened preferment to make the dough.
- Let rest for 10 minutes, then transfer into a lined loaf tin and smooth the top with a spatula.
- Cover with extra seeds. Leave to rest for 1 hour.
Baking
- Bake at 175°C (350°F) for 90 minutes.
- After 45 minutes in the oven, cover with another tin or foil.
- When the full 90 minutes are up, take the bread out of the loaf tin and cool down on a wire cooling rack.
Notes
For substituting ingredients, helpful tips and step by step pictures, see the post above.
Nutrition
Serving: 1slice | Calories: 159kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 151mg | Fiber: 4g | Sugar: 3g | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1.4mg
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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!