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Seeded rye loaves

Name: Seeded rye loaves
Yield: 2 small loaves, about 24 thin slices total
Cuisine: International
Ingredients: 75 g Shelled sunflower seeds Unsalted.; 50 g Sesame seeds; 10 g Poppy seeds; 135 g Water for the seeds Just boiled.; 350 g Wholemeal rye flour; 150 g Strong white bread flour; 335 g Water At room temperature.; 30 g Non-diastatic barley malt syrup Use syrup, not diastatic malt powder.; 10 g Fine salt; 5 g Instant dried yeast; 5 g Caraway seeds; 10 g Sunflower oil for the tins

Makes: 2 small loaves, about 24 thin slices total
Heat: 220°C conventional
Baking time: 40–50 min
Cuisine / style: International

Start at 220°C conventional for 15 minutes,then reduce to 200°C for 25–35 minutes.

International · Rye bread

Seeded rye loaves

Two dense rye loaves with sunflower, sesame, poppy and caraway seeds. A measured seed soak keeps the additions hydrated, and the baked loaves rest overnight before slicing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Soaker	Shelled sunflower seeds	75 g	Unsalted.
Soaker	Sesame seeds	50 g
Soaker	Poppy seeds	10 g
Soaker	Water for the seeds	135 g	Just boiled.
Dough	Wholemeal rye flour	350 g
Dough	Strong white bread flour	150 g
Dough	Water	335 g	At room temperature.
Dough	Non-diastatic barley malt syrup	30 g	Use syrup, not diastatic malt powder.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Caraway seeds	5 g
Handling	Sunflower oil for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Heatproof bowl and cover	Use a heat-rated metal or glass mixing bowl; ordinary serving glass is not automatically heatproof.
Large mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sturdy spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Serrated knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 40–50 min

Start at 220°C conventional for 15 minutes,then reduce to 200°C for 25–35 minutes.

Makes: 2 small loaves, about 24 thin slices total
Heat: 220°C conventional
Plan for: 1100 min total; 40 min active

Method

01 · Soak the measured seeds and cool
120 min
Use: Shelled sunflower seeds; Sesame seeds; Poppy seeds; Water for the seeds
Put the sunflower, sesame and poppy seeds in a heatproof bowl. Stir in the 135 g just-boiled water, cover and leave for 2 hours. Keep all the water with the seeds.
Ready when: The seeds are hydrated and the mixture has cooled to room temperature.
01 SoakSoak the sunflower, sesame and poppy seeds.
02 · Combine the soaker and final rye dough
7–10 min
Use: Water; Non-diastatic barley malt syrup; Wholemeal rye flour; Strong white bread flour; Fine salt; Instant dried yeast; Caraway seeds
Stir the 335 g dough water with the malt syrup. Mix in the rye flour, white flour, salt and yeast until there are no dry patches. Add the caraway and all the cooled seed soaker, including any remaining liquid, and mix firmly for 3–4 minutes.
Ready when: A thick, sticky, evenly seeded paste forms; it will not stretch like white bread dough.
02 MixMix a thick, evenly seeded rye paste.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The mixture is aerated and has increased in volume by roughly half; do not wait for a very light white-bread texture.
03 Bulk RiseLet the mixture rise by roughly half.
04 · Divide between the two tins
8–12 min
Use: Sunflower oil for the tins
Oil two 20×10×7 cm loaf tins and line their bases with baking paper. Divide the mixture equally, about 578 g per tin. Use an oiled scraper to spread it into the corners and smooth the tops.
Ready when: Both tins contain the same amount, with level surfaces and no large gaps.
04 Fill TinsDivide equally between the two small tins.
05 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Ready when: The surfaces are puffy and slightly domed, with small pinholes beginning to appear. Bake before they flatten or sink.
05 ProofProof until puffy and lightly domed.
06 · Bake both loaves at two oven settings
40–50 min
Use:
Bake both tins on the middle rack for 15 minutes. Reduce the oven to 200°C and continue for 25–35 minutes. If the tops darken too quickly, cover loosely with foil. Check each loaf in the centre with a probe.
Ready when: Each centre reaches 96–97°C, and the sides and bases feel firm.
06 BakeBake both loaves and check each centre.
07 · Rest for twelve hours before slicing
720 min
Use:
Leave in the tins for 10 minutes, then turn out onto a rack. Once fully cool, wrap in a clean cloth or paper. Wait at least 12 hours from the end of baking before cutting thin slices.
Ready when: The dense seed-filled crumb is cool and set enough to slice without smearing.
07 RestCool, wrap and wait before slicing.

What to look for

Stage	Look / feel for	Needs attention
Soak the measured seeds and cool	The seeds are hydrated and the mixture has cooled to room temperature.
Combine the soaker and final rye dough	A thick, sticky, evenly seeded paste forms; it will not stretch like white bread dough.
Let the dough rise	The mixture is aerated and has increased in volume by roughly half; do not wait for a very light white-bread texture.
Divide between the two tins	Both tins contain the same amount, with level surfaces and no large gaps.
Proof and heat the oven	The surfaces are puffy and slightly domed, with small pinholes beginning to appear. Bake before they flatten or sink.
Bake both loaves at two oven settings	Each centre reaches 96–97°C, and the sides and bases feel firm.
Rest for twelve hours before slicing	The dense seed-filled crumb is cool and set enough to slice without smearing.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough is a sticky paste.	Most flour is rye and the seeds hold substantial water.	Spread it into the tins with a scraper rather than adding unmeasured flour.	Weigh both water portions and keep the seed soaker allocation separate.
The crumb smears when sliced.	It may be underbaked or insufficiently rested.	If the bread was fully baked, allow the complete overnight rest before slicing again.	Check both centres and wait the stated 12 hours.

Storage: After the full rest, wrap and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast directly from frozen or thaw while wrapped.; Contains: rye, wheat, barley, sesame.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One whole small rye loaf and two thin slices beside a shortened loaf show a dense crumb filled with seeds. — Seeded rye loaves, sliced after their rest.

Recipe

Seeded rye loaves

Two dense rye loaves with sunflower, sesame, poppy and caraway seeds. A measured seed soak keeps the additions hydrated, and the baked loaves rest overnight before slicing.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Soaker	Shelled sunflower seeds	75 g	Unsalted.
Soaker	Sesame seeds	50 g
Soaker	Poppy seeds	10 g
Soaker	Water for the seeds	135 g	Just boiled.
Dough	Wholemeal rye flour	350 g
Dough	Strong white bread flour	150 g
Dough	Water	335 g	At room temperature.
Dough	Non-diastatic barley malt syrup	30 g	Use syrup, not diastatic malt powder.
Dough	Fine salt	10 g
Dough	Instant dried yeast	5 g
Dough	Caraway seeds	5 g
Handling	Sunflower oil for the tins	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Heatproof bowl and cover	Use a heat-rated metal or glass mixing bowl; ordinary serving glass is not automatically heatproof.
Large mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sturdy spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Two loaf tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
20×10×7 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Serrated knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.

Timing & recipe details

Makes: 2 small loaves, about 24 thin slices total
Heat: 220°C conventional
Allow: 1100 min total; 40 min active

How do I make it?

Soak the measured seeds and cool
120 min
Put the sunflower, sesame and poppy seeds in a heatproof bowl. Stir in the 135 g just-boiled water, cover and leave for 2 hours. Keep all the water with the seeds.
Soak the sunflower, sesame and poppy seeds.
Ready when: The seeds are hydrated and the mixture has cooled to room temperature.
Combine the soaker and final rye dough
7–10 min
Stir the 335 g dough water with the malt syrup. Mix in the rye flour, white flour, salt and yeast until there are no dry patches. Add the caraway and all the cooled seed soaker, including any remaining liquid, and mix firmly for 3–4 minutes.
Mix a thick, evenly seeded rye paste.
Ready when: A thick, sticky, evenly seeded paste forms; it will not stretch like white bread dough.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the mixture rise by roughly half.
Ready when: The mixture is aerated and has increased in volume by roughly half; do not wait for a very light white-bread texture.
Divide between the two tins
8–12 min
Oil two 20×10×7 cm loaf tins and line their bases with baking paper. Divide the mixture equally, about 578 g per tin. Use an oiled scraper to spread it into the corners and smooth the tops.
Divide equally between the two small tins.
Ready when: Both tins contain the same amount, with level surfaces and no large gaps.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 220°C conventional during the final 20 minutes.
Proof until puffy and lightly domed.
Ready when: The surfaces are puffy and slightly domed, with small pinholes beginning to appear. Bake before they flatten or sink.
Bake both loaves at two oven settings
40–50 min
Bake both tins on the middle rack for 15 minutes. Reduce the oven to 200°C and continue for 25–35 minutes. If the tops darken too quickly, cover loosely with foil. Check each loaf in the centre with a probe.
Bake both loaves and check each centre.
Ready when: Each centre reaches 96–97°C, and the sides and bases feel firm.
Rest for twelve hours before slicing
720 min
Leave in the tins for 10 minutes, then turn out onto a rack. Once fully cool, wrap in a clean cloth or paper. Wait at least 12 hours from the end of baking before cutting thin slices.
Cool, wrap and wait before slicing.
Ready when: The dense seed-filled crumb is cool and set enough to slice without smearing.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough is a sticky paste.	Most flour is rye and the seeds hold substantial water.	Spread it into the tins with a scraper rather than adding unmeasured flour. Weigh both water portions and keep the seed soaker allocation separate.
The crumb smears when sliced.	It may be underbaked or insufficiently rested.	If the bread was fully baked, allow the complete overnight rest before slicing again. Check both centres and wait the stated 12 hours.

Useful recipe notes

Storage: After the full rest, wrap and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast directly from frozen or thaw while wrapped.

Contains: rye, wheat, barley, sesame.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Seeded rye loaves at a glance

Makes: 2 small loaves, about 24 thin slices total
Heat: 220°C conventional
Baking time: 40–50 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The mixture is aerated and has increased in volume by roughly half; do not wait for a very light white-bread texture.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Shelled sunflower seeds	75 g	15%
Sesame seeds	50 g	10%
Poppy seeds	10 g	2%
Water for the seeds	135 g	27%
Wholemeal rye flour	350 g	70%
Strong white bread flour	150 g	30%
Water	335 g	67%
Non-diastatic barley malt syrup	30 g	6%
Fine salt	10 g	2%
Instant dried yeast	5 g	1%
Caraway seeds	5 g	1%

Method

01 · Soak the measured seeds and cool

02 · Combine the soaker and final rye dough

03 · Let the dough rise

04 · Divide between the two tins

05 · Proof and heat the oven

06 · Bake both loaves at two oven settings

07 · Rest for twelve hours before slicing

What to look for

Troubleshooting

How do I make it?

Soak the measured seeds and cool

Combine the soaker and final rye dough

Let the dough rise

Divide between the two tins

Proof and heat the oven

Bake both loaves at two oven settings

Rest for twelve hours before slicing

What can go wrong, and how can I fix it?

Seeded rye loaves at a glance