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 below.
Yield: 1 boule
Ingredients
  • 2¼ cups (286 grams) bread flour
  • 1 cup (102 grams) light rye flour
  • 1 (0.63-ounce) package (18 grams) Platinum Instant Sourdough Yeast
  • 3 tablespoons (27 grams) plus 2 teaspoons (6 grams) raw sunflower seeds, divided
  • 1 tablespoon (9 grams) plus 1 teaspoon (3 grams) black sesame seeds, divided
  • 1 tablespoon (9 grams) plus 1 teaspoon (3 grams) caraway seeds, divided
  • 2 teaspoons (6 grams) kosher salt
  • 1⅓ cups (320 grams) warm water (105°F/41°C to 110°F/43°C)
  • 1 tablespoon (15 grams) water
Instructions
  1. STEP 1. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, 3 tablespoons (27 grams) sunflower seeds, 1 tablespoon (9 grams) sesame seeds, 1 tablespoon (9 grams) caraway seeds, and salt by hand. Add 1⅓ cups (320 grams) 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.

  2. STEP 2: Line a sheet pan with parchment paper, and generously dust with bread flour.

  3. STEP 3. 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.)

  4. STEP 4. 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 notes for how to bake on a sheet pan)

  5. STEP 5. Brush top of loaf with 1 tablespoon (15 grams) water, and sprinkle with remaining 2 teaspoons (6 grams) sunflower seeds, remaining 1 teaspoon (3 grams) sesame seeds, and remaining 1 teaspoon (3 grams) 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.

  6. STEP 6. 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
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).
 

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.

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