Seeded Rye Bread

Instructions

1. 1

   Combine warm water, honey, and yeast in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired—start with fresh yeast.

2. 2

   Add rye flour, whole wheat flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.

   Tip: Rye dough will be stickier than wheat dough, so don't worry if it seems wetter than expected.

3. 3

   Fold in the caraway seeds, sunflower seeds, and flax seeds until evenly distributed throughout the dough.

   Tip: Reserve a small handful of seeds to sprinkle on top of the loaf before baking for visual appeal.

4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.

   Tip: The dough may still feel slightly sticky—this is normal for rye bread and helps keep it moist.

5. 5

   Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet. Cover loosely with a damp kitchen towel.

   Tip: Rye dough doesn't rise as much as wheat dough, so don't expect dramatic expansion.

6. 6

   Allow the dough to rise for 60-90 minutes at room temperature until it has increased in size by about one-third.

   Tip: You can test if it's ready by gently poking it—it should spring back slowly.

7. 7

   Preheat oven to 200°C. Score the top of the loaf with a sharp knife in a crosshatch or circular pattern, then brush with water and sprinkle remaining seeds on top.

   Tip: Scoring helps the bread expand evenly and creates an attractive crust.

8. 8

   Bake for 40-45 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.

   Tip: For extra crustiness, place a pan of water on the lower oven rack while baking to create steam.

9. 9

   Transfer to a wire rack and cool completely before slicing, about 30 minutes.

   Tip: Slicing while warm will result in a gummy texture, so patience here ensures the best crumb structure.