Seed and Rye Bread

This dense, tasty, healthy bread is perfect for open sandwiches or as toast and is made using a usual dough mixing method.

Ingredients make 1 loaf

350 g wholemeal flour

150 g rye flour

2 tsp salt

1 packet instant yeast (7g)

60 g sunflower kernels

60 g pepita kernels

25 g caraway seeds

30 g each poppy seeds

50 g sesame seeds

20 g flax seed

80 ml black treacle

300 ml water

Method

Place flours, salt, yeast, kernels and seeds in a large bowl. Add water and treacle and mix until combined. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic or mix in a machine. Place the dough back into the bowl and cover with cling wrap. Allow resting for approx 90 minutes. Divide the dough in two and shape into a round loaf. Dip the dough in wholemeal flour and place upside down in a basket or on a baking tray. Allow the bread to prove under a towel for approx. 90 minutes. Preheat oven to 200ºC normal bake. Turn the dough out on a baking tray if you have proved it in the basket. Bake in the oven for approx. 45 minutes. Remove bread from the oven and place on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: You can use molasses instead of black treacle and if you like softer dough add more water.