Seeded Rye Bread Recipe
The Seeded Rye Bread Recipe is hearty, earthy and full of nutty flavor from rye flour and mixed seeds.
Ingredients
- 2 cups rye flour
- 1 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast 1 packet
- 1 ½ cups warm water
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp olive oil
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 tbsp sesame seeds
- 1 tbsp caraway seeds optional for classic rye flavor
Instructions
Activate the Yeast
- Mix warm water and sugar in a bowl.
- Add yeast and let it sit for 5–10 minutes until foamy.
Make the Dough
- Add rye flour, all-purpose flour, salt, and olive oil.
- Add all seeds.
- Stir until a soft dough forms.
Knead the Dough
- Knead on a floured surface for 6–8 minutes.
- Dough should be slightly sticky but smooth.
First Rise
- Place dough in a greased bowl.
- Cover with a towel.
- Let rise for 1 hour or until doubled.
Shape the Loaf
- Punch down the dough.
- Shape into a loaf and place in a greased loaf pan.
Bake the Bread
- Bake at 375°F (190°C) for 30–35 minutes.
- The top should be firm and golden.
Cool Before Slicing
- Cool on a rack for at least 20 minutes.
Notes
- Use warm water—not hot—to activate the yeast.
- Add more seeds on top before baking for crunch.
- Use caraway seeds for classic rye flavor.
- Let the bread cool fully for clean slices.
- Add molasses for a darker, richer loaf.