This recipe yields a dense, chewy bread that is great toasted. Since it is a heavy dough, plan on long, slow fermentation and consequently, long raising times.
Notes:
Makes 2 loaves baked in standard sized loaf pans, 9.5″x5″
Ingredients:
- 2/3 of a batch of sour rye starter (see recipe here)
- 2 c unbleached white flour
- 3 1/4 c whole wheat flour
- 3/4 c mixed seeds (flax, sunflower, pumpkin etc)
- 1/2 cup wheat bran
- 1 T sea salt
- 3/4 c warm water
Procedure:
- Combine the dry ingredients except the seeds, mix well. Soak the seeds in the water for 1 hour. Add the starter, and the water with seeds, mix to form a dough. The dough should be pretty wet, so add more water if necessary.
- Kneed the dough for 15 minutes. Form into a ball and turn into a buttered bowl. Cover with a towel or film and put in a warm place to raise until doubled.
- Divide into two, form into loaves and put into 2 butter loaf pans. Cover and again raise in a warm place for 2 hours.
- Preheat the oven to 350 degrees F. Put a basin of boiling water into the bottom of the over to add humidity.
- Brush the tops of the loaves with egg-wash, and score the tops with a razor if desired. Bake the loaves to 190 deg F internal temperature, about 45 minutes.
- Remove from loaf pans and cool on a wire rack.