Nordic Seeded Whole-Grain Rye Loaf
Inspired by techniques from NYT Cooking.
A rye, wholemeal and oat batter full of seeds, raised in the tin and baked long and slow.
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Method
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Equipment
- large bowl
- sturdy spatula
- 23 x 13 cm loaf tin
- foil
- food thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 196 kcal |
| Protein | 8.1 g |
| Carbohydrate | 29.3 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.1 g |
| Fat | 6.8 g |
| of which saturates | 0.8 g |
| Fibre | 7.6 g |
| Salt | 0.74 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 14 servings
Dough
- 300 g rye flour
- 150 g wholemeal flour
- 60 g rolled oats
- 75 g sunflower seeds
- 50 g pumpkin seeds
- 2 tsp instant yeast
- 11 g fine sea salt or table salt about 1¾ tsp
- 2 tbsp molasses
- 550 ml warm water
Topping
- 1 tbsp vegetable oil, for the tin
- 2 tbsp sunflower and pumpkin seeds mixed
- 1
Mix. Stir all the dough ingredients together with the spatula for 2-3 min to a thick, sticky paste; there is no kneading.
- 2
Fill. Oil the tin, scrape in the dough, smooth with a wet spatula and press the topping seeds over the surface.
- 3
Rise. Cover and leave 1-1½ h until the dough reaches about 1 cm below the rim. Heat the oven to 200 °C (180 °C fan).
- 4
Bake. Bake 60-70 min, covering with foil after 40 min, until the centre reads 96-98 °C.
- 5
Rest. Turn out and cool on the rack, then wrap in a cloth and leave overnight before slicing thinly.
Storage
Keep wrapped at room temperature for up to 5 days, or freeze in slices. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
