Super Seed Rye Bread | Richard Hart

• servings: 1 loaf 9x5”
• active time: 20 minutes
• total time: 2 hours

Ingredients

188g rye flour

188g 12-hour rye starter

94g sunflower seeds + extra handful

47g flaxseeds + extra handful

47g ground flaxseeds

28g sesame seeds + extra handful

28g pumpkin seeds + extra handful

10g salt

4g dark malt powder (DME)

193g hot water (40°C /104°F)

56g dark stout

22g malt syrup

9g dark barley miso

Softened butter, for greasing

Directions

Grease the inside of a 13x20cm / 5x9in loaf pan with butter.

In a large bowl, combine all the dough ingredients. Use your hands to mix it all together gently to form a thick dough. The texture will be similar to a set and sticky Play-Doh.

Use a dough scraper to scrape the dough from your hands back into the bowl (using warm water to help your hands).

Shape the dough with wet hands into one mass and then into an oblong that’s the shape of the loaf tin, but slightly thinner.

On a wide plate, combine the extra handfuls of seeds and roll the loaf in seeds so that it is well coated.

Gently set the loaf into the buttered pan and check its temperature (it should be between 28°C / 82°F)

Let the loaf ferment, covered with a tea towel, for 2-4 hours, making sure to keep it warm. When it’s ready to bake, it will have risen by 30% and will have 2mm-wide cracks.

Preheat oven to 200°C fan forced (390°F). Place a shallow roasting pan in the bottom of the oven.

Place the loaf pan on the centre rack and add 1 cup (250ml) water to the roasting pan, allowing to steam and close the oven door.

Bake for 1 hour, rotating the pan halfway through. The loaf should read 95°C/203°F on an instant read thermometer and seeds on top will be toasted.

Turn the loaf out onto a wire rack to cool for several hours before slicing.

Notes

Ideally want to let cool and rest overnight.

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