The beauty of this recipe is really in the flexibility to use any type of seed that your heart desires (or that your pantry can deliver). Just mix 500 grams of various seeds and you’re good to go. I typically use 200 grams of flax seeds and 100 grams of sesame seeds to get the right texture and consistency. The last 200 grams is always a surprise…
The recipe calls for fresh yeast, and that can be difficult to get hold of. We’ve got a tip for you on how to get your hands on fresh yeast.
When you’ve put this bread together a few times, you’ll soon realize that it couldn’t be any simpler to have fresh baked bread everyday of the week.
1 cup buttermilk
3 cup cold water
1 cup beer
20 g salt
15 g fresh yeast (find it here)
300 g cracked rye
500 g various seeds (flax, pumpkin, sunflower, sesame,.. anything goes)
250 g whole wheat flour
350 g rye flour
Combine all the ingredient in a bowl, wet items first, and kneed the dough for 10 minutes in a standmixer (or try by hand if you’d like to work those arm muscles).
Pour (or rather scoop) the dough into one big bread pan (13 cups) or two smaller ones. I prefer to divide the dough into two forms so they can be baked separately – that way there’s fresh-baked bread several days in a row. Cover the forms with plastic wrap and place in the fridge for 2-4 days to allow the characteristic taste of rye to intensify.
Bake the bread in the oven at 350F for 90 minutes. Remove from the bread pan and let cool on a rack completely before slicing it. To preserve freshness, keep the bread wrapped in a clean cloth on the counter (not in the fridge or it will harden). Slice only what you need. If you do not plan on eating the entire loaf within a few days, slice and freeze the remaining part. A few days later, bake the second loaf…