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Platinum Instant Sourdough Seeded Rye Bread

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.
Yield 1 boule
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Ingredients

  • 2¼ 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.

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Seeded Sourdough 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.

Review & Comments

Amy | Reply

Can this recipe be baked in a standard loaf pan?

Red Star Yeast | Reply

Hi Amy,

Yes, you can bake it in a standard loaf pan as well. Keep an eye on your bake time as it will need to be modified and bake until loaf reaches and internal temperature of 195F.

Happy Baking!

Nettie | Reply

What are the nutritional values for this recipe?

Red Star Yeast | Reply

Hi Nettie,

We don’t have an official nutritional analysis on this recipe. I would suggest googling ‘Recipe nutritional analysis’ – there are online calculators that will give you an estimate for the recipe.

Happy Baking!

Mark | Reply

Is it possible to have the refrigeration in step one last overnight and the proceed to step two to form round and let rise then bake?

Red Star Yeast | Reply

Hi Mark – Yes, that will work.
Happy baking!

Owen Sindler | Reply

Hello.
I’m wondering if you tested the recipe using a ripe sourdough… and how much would I use in this recipe?
Thanks much.

Red Star Yeast | Reply

Hi Owen – No, this recipe was developed using our Platinum Instant Sourdough, which is yeast plus a dried sourdough culture which adds sourdough flavor to the bread. If you’re looking for recipes using a ripe sourdough, check out our sourdough recipe collection here: https://redstaryeast.com/recipes/category/sourdough/.
Happy baking!

Kathy | Reply

3 stars
Can this platinum sourdough rye bread be made in a bread machine?

Red Star Yeast | Reply

Hi Kathy – This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute the yeast in the recipe with 1 full packet of the Platinum Instant Sourdough Yeast.
Happy baking!

Winter | Reply

How do I adjust the recipe if I want to use 50% rye flour, and 50% bread flour?

Red Star Yeast | Reply

Hi Winter – We haven’t tested this recipe using that flour ratio. You’ll have to experiment – the amount of liquid and rise times may need to be adjusted, final volume may be smaller. Let us know how it turns out!
Happy baking!

Stephanie | Reply

Fantastic recipe, I also add a pinch of instant yeast !

Andrea Calhoun | Reply

Made this, and it was the best rye bread ever! Not as sour as we’d like, but still amazing. And easy. I didn’t have sunflower seeds so I used chopped raw pistachios inside and pumpkin seeds outside. I wasn’t able to find it locally so I ordered some and can’t wait to try again.

Sylvia | Reply

I assume one can leave out the seeds and still get a good result. I understand they provide nutrition and texture but I don’t think they are integral to the rise, Is that correct?

Red Star Yeast | Reply

Hi Sylvia,
You certainly can leave out the seeds.
Happy baking!

Mark P Behar | Reply

Many other recipes include molasses. Can this be added, and the same amount of water be removed?

Red Star Yeast | Reply

Hi Mark,
You could substitute 2 to 3 tablespoons of molasses for water.
Happy baking!

Mark P Behar | Reply

This Milwaukee Rye Bread Recipe with the instant sourdough yeast is the best! Thanks for sharing! I’m so thankful that I discovered the Platinum Instant Sourdough Yeast, because I was on the verge of trying the old way with an actual starter, which I dreaded. Tried recipe with instant sourdough yeast twice, and tweaked recipe a bit and it still came out great! Can’t keep bread around very long, because it’s so flavorful, with that sour taste lingering on the palate…. I just cut a thick slice and microwave for 10 seconds to warm it up, and before long in a few days it’s gone!

Bev | Reply

I am making the bread now but was wondering if the instructions are correct. I generally knead the bread after autolyse, until I get the “window pane” results. Unless I’m reading wrong; mix for 30 seconds let rise 2 hrs then another 2 hrs in ref. then shape, let rise again and bake.

Am I missing something?

Red Star Yeast | Reply

Hi Bev,
This is a no-knead dough, so the gluten will develop during the refrigerated storage. I hope your bread turned out great!
Happy baking!
Carol

Angela Sciurca | Reply

5 stars
Can the Instant seeded sourdough rye be adapted to a bread machine? Would I have to change anything? I’m assuming I can follow the machine directions to do this in my bread machine. Thank you.

Red Star Yeast | Reply

Hi Angela,
Unfortunately this is a no-knead bread recipe,and it also requires a long proof and refrigerated storage time, so you won’t be able to use a bread machine to make it.
You can find bread machine recipes here: https://redstaryeast.com/recipes/bread-machine-recipes/
Happy baking!
Carol

Sandi | Reply

Can I make this bread with my own sourdough started and your regular yeast??

Red Star Yeast | Reply

Hi Sandi,
Because sourdough starter adds flour and moisture to the recipe, it can not be substituted into this recipe. You can, however, make this recipe with our Platinum Yeast – simply substitute one packet in for the Platinum Instant Sourdough.
I hope you will find this information helpful.
Happy baking!
Carol

Red Star Yeast | Reply

Hi Robin,
You can check our store finder >> https://redstaryeast.com/stores/ to see if there is a store near you that carries the Platinum Instant Sourdough Yeast. If you can’t find it at your local stores, please let the store manager know that you would like them to carry it. There is also a link to Online Grocery Outlet where you can purchase any of our yeast products. They have 50% off shipping for bundles of 5, 10 or 15 right now!
I hope you will find this information helpful.
Happy baking,
Carol

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