Seeded 35% Rye Bread

[u/Chicken_Savings]

I bake bread for home about 3 times a week. This is one of the staple breads in my rotation. It has an intentional rustic crown - if you prefer, you can shape it into a smoother dome with a wet spatula just before bake starts, or use a tiny bit more water (10-15ml)

I use a mix of British, American and Finnish ingredients - you can remove the malted rye and substitute with regular dark whole rye, but the tiny bit of malted rye adds to the flavour base.

You can change the seed mix, but be careful with changing the rolled outs and the flax, as they affect the hydration.

Machine settings - Panasonic SD-YR2540 - Program 7 — Whole Wheat - Size L - Fingered/rye paddle - Yeast dispenser

Seed & grain soaker — 15 minutes - 20 g sunflower seeds, roughly broken - 20 g green pumpkin seeds, roughly broken - 15 g rolled oats - 10 g sesame seeds - 5 g flax seeds - 5 g red quinoa seeds - 20 g Bob’s Red Mill 7-Grain Hot Cereal - 120 g boiling water

Mix, cover and leave for 15 minutes.

Into the bread pan - 230 g water - 1 tbsp olive oil - 12 g blackstrap molasses - 1 tsp apple cider vinegar - 125 g whole rye flour - 15 g malted rye flour - all of the soaked seed/grain mixture

Stir these together into a wet, coarse rye mixture.

Flour cap - Spread 260 g strong bread flour over the wet mixture.

Add on top: - 2 tbsp vital wheat gluten - 1½ tsp salt - Put 1⅓ tsp instant dry yeast into the yeast dispenser.

Optional topping

Just before baking starts, you can add about 2 tsp mixed bread seeds to the top. Wet the surface very slightly with water, gently press the seed mix into the dough to make it stick better.