My Mother In Law is a huge fan of Liz Earle, the make-up designer. Ms Earle produces a great magazine (which Floral also enjoys), naturally I buy her the mag… you must keep your Mother In Law happy! This Seedy Rye Bread recipe comes from the latest edition and I made it for her.
Naturally I made a video to go with it, quite a few of you out there in Internet-land are sending in great responses to my videos, I do hope you find them helpful. If you want to comment it is always best to add a comment at the bottom of this blog rather than send me an email, but thanks for all your input.
This recipe does not contain any fat (other than the oils in the seeds), no added sugar, rye flour is low gluten, the whole thing is low GI. Rye bread is a little like pumpernickel, a dense close texture. If you are thinking white fluffy bread then don’t go here, but what does result is a bread that is wonderful for smoked salmon and other Nordic toppings, all this and no kneading.
- 600g Rye Flour (dark or light, I’m using light)
- 500ml Warm Water
- 6g Dried Yeast
- 250g Mixed Seeds
- 12g Salt
Put the flour into a bowl and make a well in the centre, pour in half the warm water and sprinkle over the yeast. Cover with a clean tea towel and set aside in a warm place. After about 15 mins you will see a little foam on the top of the water, that’s the yeast waking up and going to work.
To this live yeast mix add the rest of the warm water with the salt dissolved in it – then the seeds (retain a few to sprinkle on top) and mix well. It will be sticky, but the good thing about this is that you do not need to knead it.
Take a loaf tin and grease it with olive oil, pile the mix into the tin and level off with wet fingers, this should fill your tin to about two thirds. Cover with clingfilm and leave to rise for two hours.
Wrap the loaf (out of the tin) in a clean tea towel and allow to cool.
Once cooled store in an airtight container.