Professional Baker Teaches You How To Make RYE BREAD!

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: flaxseeds

Pumpkin seeds are nutrient-dense and can be used interchangeably.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthy fat alternative.

Start with a starter using 1 and 1/4 cups lukewarm water and 300 grams rye flour.

Add 2 tablespoons of levant starter, 3 grams of ground black pepper, and 1 and 1/2 grams of ground cardamom to the starter mixture.

Stir the mixture and cover it, letting it sit on the counter for about 24 hours.

After 24 hours, the starter should have risen significantly.

Use all of the starter to make the dough.

Add 750 grams of bread flour and 8 grams of yeast to the starter mixture.

Squeeze out the day-old bread from the soaker and add it to the mixture.

Top up with 1/2 cup of coffee and mix in 2 tablespoons of blackstrap molasses and 15 grams of salt.

Mix the dough on low speed for about 5 minutes to blend the ingredients.

Measure and add 150 grams of pumpkin seeds, 150 grams of sunflower seeds, and 40 grams of flax seeds to the dough.

Mix on low speed for another few minutes until the dough is soft.

Let the dough proof for 30 minutes.

Dust the work surface with flour, flatten the dough to the length of the loaf pan, and roll it up.

Place the rolled dough into a greased loaf pan with the seam side down.

Cover the loaf with a tea towel and let it rise for 1 hour.

Brush the top of the loaf with an egg wash and sprinkle seeds on top.

Score the bread down the middle before baking.

Preheat the oven to 350°F (175°C) and bake the bread for about 1 hour.

Once baked, let the bread cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens