Rye seed loaf

Rye seed loaf

4.0 5 ratings

Prep. 15min

Total 28 h 10min

12 portions

Ingredients

Rye starter

filtered water
480 g
rye flour
200 g
Mother sourdough starter (see Tips)
50 g

Bread

extra virgin olive oil to grease
mixed seeds of choice, plus extra to sprinkle
30 g
baker's flour (see Tips)
500 g
salt
10 g
warm water plus extra water to spray
120 g
ice cubes (approx. 10)

Difficulty

medium

Nutrition per 1 portion

Sodium 311.9 mg

Protein 7.8 g

Calories 971.1 kJ / 231.2 kcal

Fat 3.6 g

Fiber 4.7 g

Saturated fat 0.5 g

Carbohydrates 39.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Sourdough at home 10 Recipes
Australia and New Zealand

You might also like...

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Vegetable pizza (Thermomix® Cutter, using modes)

1 h 40min

Baked Cabbage Pierogis

2 h 30min

Curried pickled fish

49 h

Zucchini bites with charred tomato dressing

50min

Miso corn purée with almond ricotta

3 h 20min

Mushroom quinoa tartlets with truffle oil

1 h 35min

Pear and burghul salad

40min

Kale, sprouts and red cabbage salad

4 h 35min

Gougère puffs with salmon mousse

25 h 35min

Hemp and matcha overnight oats

6 h 5min

The best egg salad open sandwich (Diabetes, TM6)

20min