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Rye Bread

  • 350 g water, plus extra for sprinkling
  • 30 g sugar
  • 2 tsp dried instant yeast
  • 300 g rye flour
  • 100 g plain flour
  • 300 g rye grains, cracked
  • 100 g sunflower seeds
  • 80 g pumpkin seeds
  • 50 g linseeds
  • 220 g buttermilk
  • 180 g dark beer
  • 2 tsp fine sea salt
  • 1 Tbsp rolled oats, for sprinkling

Rye Bread

Follow the chef


  1. Place water, sugar, and yeast in a mixing bowl then warm 2 min/37°C/speed 2. Leave to stand for 20 minutes.

  2. Add rye flour, plain flour, rye grains, sunflower seeds, pumpkin seeds, linseeds, buttermilk, beer, and salt then, with aid of a spatula, mix 30 sec/speed 4. Knead 5 min.

  3. Transfer to a large bowl, cover with cling film, and set aside at room temperature for 24 hours (see tip).

  4. After this time, preheat the oven to 180°C and line a loaf tin (900 g/2 lb) with baking paper. Transfer rested batter to the prepared tin. Sprinkle surface with water then scatter with oats. Bake for 1 hour 45 minutes (180°C).

  5. Remove from tin and pull away baking paper, then leave to cool completely on a wire rack before slicing and serving.

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