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Posted: February 12, 2019
Recipe by: Yelena Strokin
Source: Cooking Melangery
Hearty, chewy, packed with seeds and full of flavor, this rye bread with rye berries and seeds has a wonderful texture and it’s perfect with your choice of butter, jam, cheese, or smoked salmon.
Active Time
30 minutes
Total Time
1 day, 57 minutes
Serves
6-8

Ingredients:

  • 4 1/2 c. rye flour (or combination of rye, spelt, einkorn)
  • 1/2 c. rye berries
  • 1 3/4 c. cracked rye or einkorn berries
  • 1 c. ground flax seeds
  • 1 1/2 c. pumpkin seeds or sunflower seeds (or mix them together)
  • 1/4 c. sesame seeds
  • 3 tsp. salt
  • 2 tsp. dry active yeast
  • 2 tbsp. sugar or dark honey
  • 2 c. lukewarm water
  • 2 c. buttermilk at room temperature
  • 1 c. beer at room temperature
  • rolled oats and seeds for sprinkling the top

Directions:

  1. 1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 5 minutes until frothy.
  2. 2. Combine all of the dry ingredients in the bowl of a stand mixer. Then add the yeast mixture along with the buttermilk and beer. Using the dough hook knead the dough at low speed for 10 minutes. Scoop the batter into a large bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours.
  3. 3. Preheat the oven to 350° F.
  4. 4. Transfer the batter (dough will be thick and gooey) into 2 buttered loaf pans and smooth the top to even it out. Sprinkle with oats and seeds.
  5. 5. Bake on the middle rack for about 1.5-2 hours or until the center is done. If you have a thermometer use it check if it is done, it should be about 205° F when you insert it. When the bread is done let it sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it. Serve it with butter, jam and your favorite cheese.

Author's Notes:

The longer you leave the dough to proof the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chance of a moist center after baking.

Images:

Rye Bread with Rye Berries & Seeds
Rye Bread with Rye Berries & Seeds
Rye Bread with Rye Berries & Seeds
Rye Bread with Rye Berries & Seeds
Rye Bread with Rye Berries & Seeds
Rye Bread with Rye Berries & Seeds

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Rye Bread with Rye Berries & Seeds

Source: Cooking Melangery

  • Prep
    30 minutes
  • Total Time
    1 day, 57 minutes
  • Serves
    6-8

Description

"Hearty, chewy, packed with seeds and full of flavor, this rye bread with rye berries and seeds has a wonderful texture and it’s perfect with your choice of butter, jam, cheese, or smoked salmon."

Ingredients

  • 4 1/2 c. rye flour (or combination of rye, spelt, einkorn)
  • 1/2 c. rye berries
  • 1 3/4 c. cracked rye or einkorn berries
  • 1 c. ground flax seeds
  • 1 1/2 c. pumpkin seeds or sunflower seeds (or mix them together)
  • 1/4 c. sesame seeds
  • 3 tsp. salt
  • 2 tsp. dry active yeast
  • 2 tbsp. sugar or dark honey
  • 2 c. lukewarm water
  • 2 c. buttermilk at room temperature
  • 1 c. beer at room temperature
  • rolled oats and seeds for sprinkling the top

Directions

  1. 1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 5 minutes until frothy.
  2. 2. Combine all of the dry ingredients in the bowl of a stand mixer. Then add the yeast mixture along with the buttermilk and beer. Using the dough hook knead the dough at low speed for 10 minutes. Scoop the batter into a large bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours.
  3. 3. Preheat the oven to 350° F.
  4. 4. Transfer the batter (dough will be thick and gooey) into 2 buttered loaf pans and smooth the top to even it out. Sprinkle with oats and seeds.
  5. 5. Bake on the middle rack for about 1.5-2 hours or until the center is done. If you have a thermometer use it check if it is done, it should be about 205° F when you insert it. When the bread is done let it sit in the pan for 5 minutes before removing it, then let it cool completely on a wire rack before slicing it. Serve it with butter, jam and your favorite cheese.

Author's Notes

The longer you leave the dough to proof the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chance of a moist center after baking.

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