Rye Bread With Wild Seed Mix Recipe
Rye bread with wild seed mix is a mixed flour bread made with white flour and rye flour. Made with a batter of eggs and butter with buttermilk for flavor, the bread is dotted with a medley of mixed seeds. Yeast leavened and sweetened with molasses, the rye bread can be served with meals on the side or used for sandwiches.
Ingredients
| Active dry yeast | 2 | |
| Lukewarm water | 3/4 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Tablespoon | |
| Rye flour | 3 1/2 Cup (16 tbs) | |
| Caraway seeds | 3 Tablespoon | |
| Poppy seeds | 1 Tablespoon | |
| Sesame seeds | 1 Tablespoon | |
| Celery seeds | 1 Teaspoon | |
| 3/4 cup lukewarm buttermilk | ||
| Egg | 1 , beaten | |
| Melted butter | 2 Tablespoon | |
| White flour | 2 Cup (16 tbs) | |
Directions
Combine the yeast, lukewarm water, molasses, and salt.
Set aside to allow the yeast to dissolve.
Combine the rye flour and all the seeds in a large mixing bowl.
In a separate bowl, combine the buttermilk, beaten egg, and melted butter, then add to the rye flour seed mixture.
Add the yeast mixture, then add the all purpose flour.
Knead the mixture on a floured counter or bread board, until smooth and elastic, then place the dough in a large greased bowl.
Cover with a damp cloth and allow to rise in a warm place for about 2 hours, or until the dough doubles in bulk.
When the rising time is about over, presoak a large clay pot, top and bottom, in water for 15 minutes.
Punch the dough down and reshape it into one round loaf.
Place a small piece of aluminum foil on the bottom of the presoaked pot to prevent sticking, then place the dough in the pot, cover, and allow to rise in a warm place for about 1 hour, or until doubled in bulk.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Bake for 55 minutes, removing the lid for the last 5 minutes to brown the crust.
Set aside to allow the yeast to dissolve.
Combine the rye flour and all the seeds in a large mixing bowl.
In a separate bowl, combine the buttermilk, beaten egg, and melted butter, then add to the rye flour seed mixture.
Add the yeast mixture, then add the all purpose flour.
Knead the mixture on a floured counter or bread board, until smooth and elastic, then place the dough in a large greased bowl.
Cover with a damp cloth and allow to rise in a warm place for about 2 hours, or until the dough doubles in bulk.
When the rising time is about over, presoak a large clay pot, top and bottom, in water for 15 minutes.
Punch the dough down and reshape it into one round loaf.
Place a small piece of aluminum foil on the bottom of the presoaked pot to prevent sticking, then place the dough in the pot, cover, and allow to rise in a warm place for about 1 hour, or until doubled in bulk.
Cover the pot and place it in a cold oven.
Set the oven temperature at 480 degrees.
Bake for 55 minutes, removing the lid for the last 5 minutes to brown the crust.
Chef
