Yeasted Rye tinned loaf

92.3% hydration

Makes one small tin loaf. No complicated kneading required, just stirring.

A traditional box style 2lb loaf tin measuring approximately 19cm x 12cm x 9cm deep. You will have a very decent loaf in about two hours.

Ingredients:

300g warm filtered/bottled water. 10g clear honey 8g fine sea salt 5g easy bake yeast 200g organic light rye flour. I used organic wholemeal 125g organic dark rye flour (wholemeal rye) 30g sunflower seeds 30g pumpkin seeds plus extra seeds for the topping

alternatively you can add 60g a mix of different seeds to your own taste, caraway seeds, anise seeds, fennel, sesame seeds etc

total weight: 625g without seeds

I use this seed mix: 20g pumpkin 20g sunflower 15g sesame 5g poppy seed 5g fennel total 65g of seeds

Prepared bread tin, lined with parchment/baking paper

Instructions:

  1. Add rye flour, wholemeal flour, salt, yeast and seeds to large bowl. mix well

  2. Add honey to the warm water, mix, add to the above and mix together

  3. Stir well with a sturdy wooden spoon, until well combined

  4. Leave to rest for 10 minutes.

  5. stir the mixture for a second time. Stir for about two minutes. You will be left with a bowl of splodge that has the consistency of freshly made thick porridge

  6. Spoon the dough into the tin. you can pat the surface even with wet hands/knuckles. Make sure you press it into the corners. The dough should fill about half to two-thirds of the tin depending on the size of the tin.

  7. Sprinkle the surface with sunflower seeds and pumpkin seeds, until the surface is fully covered and pat them down so they stick to the surface of the dough.

  8. Cover the loaf tin in lightly oiled cling film, so the dough doesn’t dry out. Let it rest at room temperature for about 45 minutes.

  9. Preheat the oven to 230C or 210C fan with a rack in the centre of the oven. Remove cling film. Put the tin in the oven on the middle shelf and bake the bread:

Bake timing:

10 minutes at 230C or 210C fan then turn the oven down and bake for 30 minutes at 200C or 180C fan,

  1. After 40 minutes remove the loaf from oven. Gently lift the loaf out of the tin and remove all the paper. put the loaf back into the oven again. Oven gloves needed for this

Bake for a further 15 minutes at 200C or 180C fan, without the tin.

  1. Remove bread from the oven and let it cool completely on a rack. Do not put the loaf back in the tin to cool as it will absorb condensation and water.

The loaf will have dense crumb as rye should have and it is my favourite, especially with my seed mix.

I like this for breakfast with butter and raspberry jam or as a daytime snack with cheddar cheese and sun dried tomatoes

Enjoy!