This is similar to our previous loaf, but we’ve done away with the lecithin entirely and cut back on the seeds and malt a bit, making for a more even crumb. If you like a denser loaf, skip the malt entirely. With all the seeds, a dense loaf worked well, but we wanted something more like a standard artisanal loaf. You can download the recipe here.

Seeded rye loaf

Ingredients

¼ Cup Sunflower kernels
¼ Cup Pumpkin kernels
¼ Cup Linseed (flax seed)
¼ Cup Sesame seeds
1½ tsp Salt
1 tsp Instant yeast, heaped
25g Rye flour
145g Wheat gluten
30g Olive oil or butter
40g Oat fibre
1 tsp Malt (optional)
1 Egg

Directions

Put the 4 seeds in a 1l microwaveable container with 120ml of water, add the salt, stir, and microwave on full for 1½ minutes to make a seedy porridge. That’s roughly 40g of each by weight. Leave it to cool slightly and absorb the liquid. Stir in the malt if you’re using it.

Put the blade in the breadmaker – important – and place the breadmaker tin on scales. Add the heaped spoon of yeast (or use a packet) first so you don’t boil it with the hot porridge. Add the remaining ingredients. Dump 120ml of cold water and warm porridge on top. You might find you need slightly less water depending on the general humidity.

Set breadmaker to make a medium (850g) standard loaf. Leave it to cool and firm up before cutting or the seeds will tear loose. Slice it fairly thin. If it collapses, use less water next time.

This toasts and so forth much like ordinary bread and keeps very well.

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