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Mixed Seed Rye Bread

Name: Mixed Seed Rye Bread
Total time: 2 h 30 min
Yield: 0
Cuisine: British
Ingredients: 350g wholemeal flour; 100g rye flour; 50g quinoa flour; 10g salt; 30g fresh yeast; 330ml water; 20g sunflower seeds; 20g caraway seeds; 40g poppy seeds; 70ml black strap molasses; 50g sesame seeds

A healthy loaf full of wholesome ingredients for those on the march.

Posted by: pip phillips
On: 04/11/2010

Cuisine

British

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Savoury

You will need

Ingredient	Add
350g wholemeal flour		More products
100g rye flour		More products
50g quinoa flour	Awaiting stock	More products
10g salt		More products
30g fresh yeast
330ml water
20g sunflower seeds		More products
20g caraway seeds		More products
40g poppy seeds		More products
70ml black strap molasses		More products
50g sesame seeds		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl.
Add the black strap molasses and water and bind together.
Place on a flat surface and gently knead the dough for seven minutes before placing it back in the bowl to rest for two hours.
Tip the dough onto a floured work surface and shape into ball.
Roll the dough in the sesame seeds and place on a greased baking tray to rise for a further hour.
Set the oven to 220C/gas 8 and bake for 30 minutes. Cool on a wire rack.