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Platinum Instant Sourdough Seeded Rye Bread

This deliciously chewy and hearty loaf is chock-full of nutty flavor from sunflower, black sesame, and caraway seeds, along with a perfect bit of tang that’s iconic with any traditional sourdough. Made with Platinum Instant Sourdough Yeast. See video tutorial below.
Platinum Instant Sourdough Seeded Rye Bread
Yield 1 boule

Ingredients

  • cups (286g) bread flour
  • 1 cup (102g) light rye flour
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 3 tablespoons (27g) plus 2 teaspoons (6g) raw sunflower seeds, divided
  • 1 tablespoon 9 grams plus 1 teaspoon (3 grams) black sesame seeds, divided
  • 1 tablespoon (9g) plus 1 teaspoon (3g) caraway seeds, divided
  • 2 teaspoons (6g) kosher salt (see note 1)
  • 1 1/3 cups (320g) warm water (105°F/41°C to 110°F/43°C)
  • 1 tablespoon (15g) water (for brushing on loaf)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, 3 tablespoons (27g) sunflower seeds, 1 tablespoon (9g) sesame seeds, 1 tablespoon (9g) caraway seeds, and salt by hand. Add 1 1/3 cups (320g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours; refrigerate for at least 2 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Turn out dough onto a lightly floured surface. To form a boule, gently press dough to an even thickness. Working clockwise, fold in edges toward center, pressing lightly, to form a ball. Turn ball over, seam side down. Using both hands, cup dough, and pull toward you. Turn dough 180 degrees, and repeat until a smooth, tight, sealed oval forms. Place dough on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour. (Alternatively, place dough on prepared pan, cover, and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart oval Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C). (See note 2 for how to bake on a sheet pan)
  • Brush top of loaf with 1 tablespoon (15g) water, and sprinkle with remaining 2 teaspoons (6g) sunflower seeds, remaining 1 teaspoon (3g) sesame seeds, and remaining 1 teaspoon (3g) caraway seeds. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place bread, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 35 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Sheet Pan Method: To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 25 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C).
 
Recipe by Bake From Scratch.