Recipes
Sourdough Seeded Rye Loaf: Hearty, Nutty, Full of Seeds
A wheat-rye blend packed with sunflower, flax, and sesame seeds. Hearty, flavorful, and easier than full rye.
A sourdough seeded rye loaf blends rye and wheat flours with a generous mix of toasted seeds for a hearty, nutty bread that's easier to handle than 100% rye. Soaking the seeds first keeps them from stealing moisture and adds a pleasant chew.
Recipe (one loaf)
- 200g rye flour
- 300g bread flour
- 360g water
- 100g active starter
- 11g salt
- 1 tbsp molasses (optional)
Seed mix (soaked):
- 40g sunflower seeds
- 20g flaxseed
- 20g sesame seeds
- 20g pumpkin seeds
- 80g water (for soaking)
Method
- Toast the seeds lightly, then soak them in 80g water for 30+ minutes.
- Mix flours, water, starter, salt, and molasses. The dough will be sticky from the rye.
- Fold in the drained soaked seeds during the first couple of folds.
- Bulk ferment 3–5 hours (rye speeds things up — watch closely).
- Shape with wet hands; you can use a loaf pan for easier handling.
- Proof 1–2 hours.
- Bake at 450°F for 15 minutes, then 410°F for ~30 minutes to ~205°F internal.
- Rest 12–24 hours before slicing — rye sets slowly.
Tips
| Tip | Why |
|---|---|
| Soak the seeds | Prevents a dry crumb |
| Toast first | Deeper, nuttier flavor |
| Wet hands | Sticky rye won't grab |
| Wait to slice | Rye needs to set |
Frequently asked questions
Why use a wheat-rye blend instead of all rye?
The wheat adds gluten for a lighter, easier-to-handle loaf. Pure rye is dense and trickier.
Can I change the seed mix?
Absolutely — any mix of sunflower, pumpkin, flax, sesame, poppy, or millet works. Keep the total around 100g.
Why is the crumb gummy?
Sliced too early or underbaked. Bake to 205°F and wait a day before cutting.
Rye and seeded breads have their own timing quirks. SourdoughAI adapts the schedule for faster-fermenting rye doughs.