Mixed Seeds Light Rye Bread

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Mixed Seeds Light Rye Bread

Labels: { Bread, Nuts and Seeds, Spelt }

Healthy and nutritious, a delicious rye spelt bread adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit©angiesrecipes, is strewn with a mix of flax, pumpkin and sunflower seeds and bursting with flavour.

380 g Light rye flour
380 g Refined spelt bread flour
20 g Sea salt
20 g Fresh yeast, crumbled
2 tsp Honey
100 ml Lukewarm water
150 g Sourdough starter
400 ml Buttermilk, at room temperature
50 g Pumpkin seeds
50 g Flax seeds
50 g Sunflower seeds

Mix light rye flour, spelt bread flour, and sea salt in a mixing bowl. Make a well in the center, and place the yeast, and honey in the well. Add in lukewarm water and a little flour from the sides of well. Stir the mixture until it resembles thick porridge. Cover with a kitchen towel and leave it aside for 15-20 minutes.
Add in the sourdough and buttermilk. Stir until the dough comes together and pulls away from sides of bowl. Turn it out onto a lightly floured work surface and form the dough into a ball. Dust the ball of dough with some spelt flour and proof, covered with a kitchen towel, for 20 minutes.
Push the pumpkin, flax, sunflower seeds into the dough and knead and knead the dough until the seeds are incorporated.
Divide the dough into two portions and shape each into a round. Place them on a baking tray dusted with flour and proof, covered with a kitchen towel, for another 20 minutes. Preheat the oven to 220C/430F. Cut some decorative slashes on the top of bread.
Bake the bread in the center of the hot oven for 15 minutes then reduce the oven temperature to 180C/350F and bake the bread a further 45 minutes. Remove from the oven and brush with water. Return the bread to the oven and bake for 5 more minutes until nicely golden brown and crusty.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

79 comments:

Cooking Rookie 6/7/12 06:23: He he, I just posted an extremely similar bread recipe! I uploaded it to RecipeNewZ and saw your bread right next to it :-) Made it yesterday. I make it all the time - delicious! Only my bread is not as professional as yours: I don't heave a sourdough starter, so I just let it ferment in the fridge for a couple of days. I don't add honey, maybe I should try it next time. Wonderful pics!
Torviewtoronto 6/7/12 06:32: bread looks wonderful
Rosa's Yummy Yums 6/7/12 08:41: Beautiful loaves! That bread must taste wonderful.

Cheers,

Rosa
Ana Regalado 6/7/12 08:53: Gorgeous looking bread as always , Angie ! I'm sure it tastes as awesome as it looks !
Choc Chip Uru @ Go Bake Yourself 6/7/12 09:37: This bread looks and obviously must spectacular my friend :D
Winner!

Cheers
Choc Chip Uru
Baker Street 6/7/12 09:53: What a gorgeous bread!! You're truly an artist, Angie!
Anonymous 6/7/12 10:03: You are such a seasoned bread baker Angie - a gorgeous looking loaf.
:-) Mandy
rita cooks italian 6/7/12 11:16: This is the type of bread that I and my family love. Unfortunately, I "killed" my sourdough starter a few weeks ago...Very soon my mother in law will bring a new starter. Perfect Sunday morning breakfast.
Srividhya Ravikumar 6/7/12 11:23: soft and delicious bread..
Katerina 6/7/12 11:34: I love bread although for diet purposes I don't eat it as often as i would like. This one looks very healthy and nutritious. I would love a slice with butter on top!
Sam Hoffer / My Carolina Kitchen 6/7/12 12:01: If you asked me my favorite bread, it would be rye. Love the variety of seeds you've chosen and also how pretty they are.
Sam
Priya Suresh 6/7/12 12:01: Fabulous bread, beautifully baked.
Reem | SImply Reem 6/7/12 12:23: What Beautifully done bread!!
You always inspire me to bake...Need to do a bread soon.. I love rye, this looks Fabulous!!
Vishakha 6/7/12 12:35: I love breads with mixed seeds.. Just looking at the picture, I can imagine it must taste great!
Belinda @zomppa 6/7/12 14:03: That is a stunning loaf!! How many ways to eat that!
Rumana Rawat 6/7/12 14:13: Looks so awesome...
Tricia @ saving room for dessert 6/7/12 14:43: Another beautiful bread creation. I don't know how you do it! I would weigh 300 pounds if I lived next to you. You should sell this stuff! Have a lovely weekend.
Alida 6/7/12 16:06: another great tasting bread and very healthy too!
Heather S-G 6/7/12 16:08: I love the beautiful rustic-look of this bread, Angie. Rye is one of my favorites, and I have a starter going to make a rye bread later today! Would love to try this version. I hope you'll drop by and share it w/ BYOB - Bake Your Own Bread this month (http://www.girlichef.com/2012/07/byob-bake-your-own-bread-july-12-some.html)!
Cheah 6/7/12 17:37: I'd love to try a slice of this wholesome bread!
SavoringTime in the Kitchen 6/7/12 20:42: I can almost taste how delicious this bread would be with the mixture of seeds! What an excellent, rustic bread.
Shabitha Karthikeyan 7/7/12 02:22: As always your bread rock. Feel like having a slice or two. Excellent pics !!
Juliana 7/7/12 02:37: Beautiful loaf of bread Angie...I just need some butter to go with it.
Have a wonderful weekend :)
Ellen B Cookery 7/7/12 05:13: Does this ever look good! Inside and out.
Blackswan 7/7/12 05:42: Aw, looks like from a 5-star bakery! Wonderful bakes, dear!
Gloria Baker 7/7/12 06:33: I love this bread look amazing!
CJ - Food Stories 7/7/12 08:11: This bread is so beautiful. I'll bet you had a great time making it :-)
Joanne 7/7/12 11:55: What a gorgeous loaf of bread! It looks seriously hearty!
Unknown 7/7/12 13:47: What gorgeous images of such a tasty loaf! Thanks for sharing.
Oh and I love the wine quote. I know I am going to have to pinch it, but I will credit the creditor ;(
Amy (Savory Moments) 7/7/12 14:00: Your rye bread looks so hearty and rustic. I imagine it's delicious with some butter or for a sandwich.
Eva 7/7/12 14:01: What a delightful and healthy grain bread, Angie. And of course, your bread making skills are outstanding. I bet this would make an incredible tomato and fresh mozzarella sandwich!
Faith 7/7/12 14:39: Now this is a gorgous loaf of bread!! I've been wanting to make rye bread for a long time -- I'm bookmarking this recipe!
Jen @ Savory Simple 7/7/12 14:49: What a beautiful loaf of bread!
Kitchen Belleicious 7/7/12 15:04: oh man! look at that bread! you did amazing job. the texture, the top design and the mixed seeds make it perfect! I love rye!
Jean | Delightful Repast 7/7/12 15:04: Angie, what lovely loaves! I love to make bread, but I've never tried this combination. Must do soon!
Mary Bergfeld 7/7/12 16:09: This looks like a wonderfully honest loaf to put on the cutting board. I suspect that given the ingredients you've used, it is flavorful as well. I hope you have a great day. Blessings...Mary
Mother Rimmy 7/7/12 16:48: I much prefer artisan loafs like this to store purchased bread. Just look at the crust on that bread! I'd be eating the crust and leaving the insides for my husband. It's a bad habit I have and it drives him nuts.
Debra Eliotseats 7/7/12 16:55: That bread does look delicious! It looks crusty, crunchy and hearth-baked!
Elisabeth 7/7/12 18:08: Of all the breads, rye bread has to be on top of the list for me! Your bread is to "die for"...Angie!
Pinned it!
If I could make a crust like that, I would be on "top of the world" happy!
I did make a very nice old fashioned rye bread previously (yeah, right!) maybe a year ago, but was not adventurous enough to put enough slashes on top to make a pretty rustic design! Well, we know who's the Queen of bread making...hands, down!
Kathy 7/7/12 21:24: Angie, A simply gorgeous bread! I would love to have a slice right now! Beautiful!
Hotly Spiced 8/7/12 06:42: That's a very gorgeous loaf of bread. I love the colour of it and the criss-cross on the top. That would make a delicious ploughman's lunch for sure xx
Anonymous 8/7/12 09:16: i would love to have that for my breakfast.
Sonia ~ Nasi Lemak Lover 8/7/12 11:47: Another healthy bake from you.;
Beth 8/7/12 11:49: I really have to start baking some of these wonderful loaves of bread you showcase. Every last one of them looks amazing!
vianney 8/7/12 19:24: Another great loaf Angie, bursting with seeds. love it!
Angie's Recipes 8/7/12 21:07: @Heather @girlichef.com
Sure. I just added the link. Thanks!
The Squishy Monster 8/7/12 21:19: I adore pumpkin seeds and I always have flax. This is def. a must try =D

Twitter: @aSquishyMonster
chow and chatter 9/7/12 00:52: you make the best breads
Cass @foodmyfriend 9/7/12 02:23: Amazing Angie :) I love rye bread but it is so hard to get a beautiful texture out of it. Your bread looks lovely and light.
Emily @SageRecipes 9/7/12 03:08: I love all the different seeds in this bread. I have been wanting to make bread lately! I'll have to try this recipe!
lena 9/7/12 03:25: hi angie, love all the seeds in the bread excpet that i still havnt tried on sourdough yet. Fantastic pictures !!
Xff 9/7/12 07:57: I am a huge fan of rye breads and yours looks terrific. Rye and sourdough combined looks very tasty. Thank you for sharing this with BYOB!
Paula @ Vintage Kitchen 9/7/12 21:48: Rye flour together with seeds, this is a winner bread!
Amelia 10/7/12 05:03: Hi Angie, your bread look so professional. Love the texture, very well baked. Your photography skill is excellent.

Have a nice day, regards.
Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition. 11/7/12 03:50: That is the definition of a perfect loaf of bread. Rustic looking, chewy on the inside, crunchy/resistant on the outside. Fabulous!
Unknown 11/7/12 17:33: The bread looks lovely!
My Little Space 12/7/12 10:44: Guess, I have left out this post. the bread looks amazing. Love the appearance very much. Must be delicious for panini.
Kristy
Roxana GreenGirl {A little bit of everything} 12/7/12 13:23: rye bread is hubby's favorite and this one sounds so good, love your choice of mixed seeds.
Foodie Stuntman 12/7/12 21:04: ?Kudos to you. Baking generally scares me...
Cucina49 12/7/12 22:38: Angie, this looks great--I love breads with lots of seeds, as they have the best texture!
Choclette 13/7/12 21:18: That looks so delicious. Love the way you've made the criss cross crusty top. This would make a nice change from my standard rye sourdough.
Unknown 19/7/12 15:00: Your bread always looks so good!
Anonymous 27/8/12 22:44: Just found you!!! getting my sourdough starter ready tonight and am baking tomorrow. Thank you SO much!!!
Susan
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