Dark rye bread with seeds
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6 rates
Preparation : 10 min
Cooking : 35 min
Total time : 3 h 45 Rest : 3 h
4 people
1 sachet dried yeast
250 g of light rye flour
1 tsp of salt
1 tbsp of olive oil
25 g of pumpkin seeds
25 g of sunflower seeds
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 1h30 minutes / speed 0 / 35°C. For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 165ml water and the yeast into the metal bowl and run the programme.
- 1 sachet dried yeast
Expert
02:00 / 3 / 37°C
2
Add the remaining ingredients, in the order that they are listed, into the metal bowl. Run the programme.
The programme will stop after one minute.
- 1 tsp of salt
- 1 tbsp of olive oil
- 250 g of light rye flour
- 25 g of pumpkin seeds
- 25 g of sunflower seeds
Bread/Brioche
02:00 / 5 /
3
If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 1 hour 30 minutes at room temperature and away from draughts.
5
Transfer the dough into a bread or cake tin lined with baking paper. Cover the dough with a dry cloth and leave it to rest again for 1 hour 30 minutes at room temperature and away from draughts.
6
Preheat your oven to 220°C.
Sprinkle the pumpkin seeds on top of the dough and bake for 35 minutes.
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