Application
Dark Rye-Wheat Bread with Seeds and Dark Malt Extract
For 1 loaf
Ingredients for preparation
- 300 g rye flour type 720
- 250 g bread wheat flour type 750
- 380 ml lukewarm water
- 35 g dark malt extract
- 15 g fresh yeast or 5 g instant dry yeast
- 10 g salt
- 1 tablespoon oil
- 40 g sunflower seeds
- 25 g flaxseed
- 20 g pumpkin seeds
- 1 teaspoon caraway seeds
- 2 tablespoons seeds for sprinkling
Preparation
- Pour the lukewarm water into a bowl and add the dark malt extract. Mix thoroughly until the extract is evenly combined with the water.
- Add the fresh yeast and set aside for 10 minutes. You can add instant yeast directly to the flour.
- Add the rye and wheat flours. Add the salt, oil, sunflower seeds, flaxseed, pumpkin seeds and, optionally, the caraway seeds.
- Mix the ingredients with a spoon or mixer. Rye-wheat dough will be stickier and heavier than wheat dough, so do not add too much flour.
- Knead the dough for 5-7 minutes until the ingredients are well combined.
- Cover the bowl with a cloth and set aside for 60-90 minutes in a warm place. The dough should visibly increase in volume, although it does not have to rise as much as wheat dough.
- Grease a 25-30 cm long baking tin with oil or line it with baking paper.
- Transfer the dough to the tin. Wet your hands with water and smooth the surface.
- Sprinkle the top with seeds and gently press them in so they do not fall off after baking.
- Cover the tin with a cloth and set aside for 35-45 minutes to rise again. The dough should rise almost to the rim of the tin.
- Preheat the oven to 210°C.
- Place the bread in the oven and bake for 15 minutes at 210°C.
- Then reduce the temperature to 185°C and bake for another 35-40 minutes.
- After baking, remove the bread from the tin. If the sides seem too soft, bake it for another 5-8 minutes without the tin.
- Cool the bread on a wire rack. Rye bread is best sliced only after a few hours, or even the next day.
Dark rye-wheat bread with malt extract pairs perfectly with intensely flavoured toppings: aged cheeses, roasted vegetable spreads, smoked fish, pâtés, herring, pickles, and homemade vegetable shortening or traditional lard. The dark malt extract gives it a deeper colour, a slightly caramel-like aroma, and a pleasant, full-bodied grain note.