Fibrous rye bread recipe

Ingredients

12 servings Yeast 30 g of lukewarm water (g=ml) 7 g of dried yeast (8 g can be given) 1 pinch of sugar Dough 576 g wholemeal rye flour (can be organic) 70 g of spelt flour (can be organic) 565 g of lukewarm water (g=ml) 23 g of oil (preferably olive oil, but sunflower or rapeseed oil can be used) 6 g of salt 75 g of seeds (for the mixture, see the ingredients in this recipe). 75 g seed mix (to taste) 30 g pumpkin seeds 20 g Spanish sage seeds 25 g flaxseeds

Recipe preparation process

1 First add the lukewarm water to a small bowl or cup, stir in the sugar until it dissolves, then add the whole bag of dried yeast. Set aside in a warm place (over heat) for about 15 minutes and let rise.

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2 In the meantime, add the ingredients for the dough to a bowl. The order is not very important, I personally start with rye and spelt flour, water, oil, salt and seeds.

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3 Once the sour milk has risen, add it to the dough ingredients and process. I use a food processor with a hook, which I leave on speed 1 or 2 and knead for about 15 minutes. It is important to check the dough and maybe give the processor a little help, as sometimes there is a little flour underneath it. 4 When the dough is smooth and no longer resembles thin porridge, transfer it from the bowl to a rolling pin or kitchen table. Sprinkle a little rye flour over the dough and knead lightly with your hands. Do not play with it too much, as the dough will stick very well later.

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5 Once you have kneaded the dough, shape it and place it on a baking tray or baking sheet. Always line the tin with baking paper, or at least grease it with oil and sprinkle with flour. Baking paper has worked best for me. Brush with cooking spray and leave to warm under a towel. Ideally 2 hours, but more than that will be fine. 6 Preheat the oven to 220 degrees C. When the dough has risen, remove the towel and cover it with cling film. The bread will then not burn and will bake nicely. Sprinkle the bread with a little more water and place it directly in the middle of the oven. After 5 minutes, turn the oven down to 200 °C and bake for another 45-50 minutes. Don’t be afraid to test the dough with a pin, but be careful – the crust may be very hard. 7 Once baked, turn the pastry out of the tin and place it on a wire rack to cool.