4.0 from 1 reviews
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.

You May Also Like

2 Comments
  1. where can i find sour dough yeast?

    • 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

Leave a Reply

Rate this recipe: