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Bread, Rye with bran and seeds

With the right bread in moderation, you won't gain those extra pounds and you'll get a boost of energy, vitamins, trace elements, and fiber.
Active Time1 hour
Resting6 hours
Total Time7 hours
Course: Breakfast, Lunch
Cuisine: Dutch
Keyword: Bread, Roggebrood, Rye

Materials

  • 500 gr rye flour
  • 3 tbsp buckwheat bran
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 250 ml water
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tsp dried yeast
  • 2 tsp olive oil

Instructions

  • Gently heat 150 ml water and dissolve the dry yeast with the salt and sugar. Pour it into an enamel bowl. Add 200 g flour and knead the mixture. Let rise for 4 hours, covered with a towel, in a draft-free room
  • After 4 hours, pour the remaining water into the mixture and gently knead the flour, bran, sunflower seeds, pumpkin, and flax. Knead by hand or in a food processor for 10 minutes, until elastic.
  • Grease the bottom and sides of a baking dish with 1 teaspoon of olive oil. Place the dough in the dish, shape it into a brick or other shape, cover it with a towel, and let it rise for 2 hours.
  • Lift the dough, brush it with the remaining olive oil, and place it in the oven, preheated to 220°C (425°F) for 20-25 minutes. Check the readiness with a wooden skewer.

Tip

  • You can substitute this seed set with your favourite seeds. With this kind of bread you get really tasty cheese sandwiches.

Notes