Bake delicious rye bread at home without sourdough effort
In bakeries, a loaf of good rye bread with seeds can cost up to 5 USD for less than a kilogram. Meanwhile, it turns out that preparing homemade bread is not difficult at all. Moreover, you can get up to six small loaves from one kilogram of flour. One loaf lasted me a week recently, and it was just as good every day.
2:09 PM EST, November 30, 2024
You can make homemade bread with seeds using either wheat or rye flour. The first variant is lighter, but rye flour bread has much more flavor and fiber. Based on a basic recipe, you can create endless variations. Currently, my top choice is bread with nigella seeds and flaxseeds.
How to prepare bread with seeds at home without sourdough?
At home, you can bake bread with wheat or rye sourdough, but it is a procedure that requires time. The sourdough matures for about seven days, and then the bread prepared with it rises overnight.
An easier option is to prepare the dough using dry yeast. Just mix it with the other ingredients, and after two hours, you can put the dough for the loaves in the oven.
What additions make homemade bread turn out best?
Of course, it depends on personal preferences. According to my mom’s recommendations, if you decide to add dried fruits, stick to one kind. Do not mix cranberries with plums and raisins, as it will turn into a less appetizing mush.
Be careful with the amount of seeds. Choose two to three types that complement each other. If the seeds are large, like pumpkin seeds, make sure to mix them well into the dough so they are evenly distributed in the loaves. Clumped in one spot, they will hinder slicing the bread.
Rye bread with nigella and flaxseeds
The recipe is given for one kilogram of flour. From these proportions, you get three large rectangular baking pans (like those used for pound cake or gingerbread) or six smaller molds, so-called pâté molds.
Dry Ingredients:
- 1.5 cups light flaxseeds,
- 2 cups sunflower seeds,
- 1 cup oatmeal,
- 2 packets of nigella seeds,
- 2 tablespoons salt,
- 2.2 lbs rye bread flour,
- 2 packets dry yeast (1 packet per half kilogram of flour).
Wet Ingredients:
- 3 tablespoons honey,
- 6 cups warm water.
Method of Preparation:
- Mix all the dry ingredients in a large bowl.
- Add the wet ingredients and knead the dough by hand or using a mixer with dough hooks.
- Pour the dough into pans greased with olive oil. Fill them to a maximum of 2/3 full because the dough rises during baking.
- Cover with a clean cloth and set aside in a warm place for two hours.
- Put the pans with bread into an oven preheated to 350 degrees Fahrenheit for 70 minutes.
- Open the oven, brush the loaves with olive oil. Lower the temperature to 320 degrees Fahrenheit and bake for another 15 minutes.
