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Seeded Rye Sourdough Loaf

Seeded Rye Sourdough Loaf

By Mela Baldock
28, July 2020

The earthiness of rye flour is an incredibly distinctive flavour and one that is often neglected by us here in the UK. Cherished by those in colder climates, rye flour and bread offers up incredible amounts of nutrients - perfect for those colder days. Moisture rich, these deliciously savoury rye loaves are at their best when simply served with lashings of creamy butter. An exceptional loaf that is crying out to be a staple in your kitchen. 


500g Stoneground Organic Rye Flour

500g tepid water

200g Rye Sourdough Starter

10g of Pure Sea Salt 

100g of mixed seeds, soaked in 100ml of boiling water for 5 mins


In a large mixing bowl, combine together all the ingredients. This will form a very wet and sticky down, more like a paste more than a dough. Don't be alarmed as this is exactly the texture you are looking for. 

Lightly oil a loaf baking tin and fill the loaf tin halfway with the dough.

Smooth the top of the loaf down with the back of a wet spoon. Cover with a cloth and leave at room temperature for approximately 3 hours (or when you can see 5-6 pinholes in the top of the dough, much like a crumpet).

Once the holes are visible, it's time to put your loaf in the oven. Place into the middle of an oven that has been preheated to 180C. Bake for 45 minutes or until the middle of the loaf has reached 97C with a thermometer. 

Serve with thickly spread RawCulture Butter or create your very own Swedish smørrebrød with thinly sliced Everyday Steak , fiery watercress and peppery horseradish. 

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