Skip to main content Search
Rye seed loaf

Rye seed loaf
4.0 5 ratings
Prep. 15 min
Total 28 h 10 min
12 portions
Sign up for free

Ingredients

Rye starter
  • filtered water
    480 g
  • rye flour
    200 g
  • Mother sourdough starter (see Tips)
    50 g
Bread
  • extra virgin olive oil to grease
  • mixed seeds of choice, plus extra to sprinkle
    30 g
  • baker's flour (see Tips)
    500 g
  • salt
    10 g
  • warm water plus extra water to spray
    120 g
  • ice cubes (approx. 10)

Difficulty

medium

Nutrition per 1 portion

Sodium 311.9 mg
Protein 7.8 g
Calories 971.1 kJ / 231.2 kcal
Fat 3.6 g
Fibre 4.7 g
Saturated Fat 0.5 g
Carbohydrates 39.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sourdough at home 10 Recipes
Australia and New Zealand

You might also like...

Spiral smoked salmon salad (Thermomix® Spiralizer, using modes, Adam Liaw)

4.9(17)

10 min

Gwinganna mushroom and vegetable crêpes

4.5(6)

45 min

Rosti canapé cups (Thermomix® Cutter)

4.6(9)

40 min

Vegetable pizza (Thermomix® Cutter, using modes)

4.3(7)

1 h 40 min

Ratatouille galette (Thermomix® Cutter, using modes)

4.8(13)

1 h 40 min

Ricotta gnudi with basil oil (Russell Blaikie)

4.4(5)

6 h 30 min

Kvass fermented beetroot salad

4.3(6)

168 h 15 min

Sous vide pears with cinnamon sauce

4.7(19)

2 h

Pear shrub

4.9(16)

48 h 35 min

Miso corn purée with almond ricotta

4.7(10)

3 h 20 min

Pear and burghul salad

4.0(2)

40 min

Gougère puffs with salmon mousse

4.9(15)

25 h 35 min