Cereal Rye
A German-based rye bread, full of seeds. If this was a wine it would be a full-bodied red.
Ingredients
- 350 g dark rye flour
- 150 g strong white flour plus extra for dusting
- 1½ teaspoon salt
- 20 g yeast
- 75 ml malt extract
- 300 ml water
- 2 teaspoons caraway seeds
- 75 g sunflower seeds
- 75 g sesame seeds
- 1 tablespoon poppy seeds
Instructions
- Put all the ingredients into a bowl and mix well.
- Knead gently for 5 minutes to bring together, then tip out onto a lightly floured surface and knead with your fingers and palms for 6 minutes.
- Put the dough back in the bowl and leave to rest for 2 hours.
- Grease two 450 g/1 lb loaf tins.
- Divide the dough into two pieces and form each into a sausage shape.
- Put into the tins and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the loaves for 30 minutes, then turn out onto a wire rack to cool.
