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Super Seedy Dark Rye Bread

Filed in: savoury

Super seedy dark rye bread; the best way to mop up all the runny eggs! Serve with your choice of coffee!

Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-71 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-38 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-2411 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-369 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-173 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-195 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-910 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-87 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-166 Super Seedy Dark Rye Bread - Anisa Sabet - The Macadames - Food Travel Lifestyle Photographer-272

Recipe for Super Seedy Dark Rye Bread by Anisa Sabet. 

Ingredients (makes 1 loaf):

Recipe adapted from here.

For the xx: 

  • 400g whole spelt flour
  • 150g rye flour
  • 60g rolled oats
  • 25g cocao powder
  • 2 teaspoons salt
  • 1/4 teaspoon dry yeast
  • 1/2 cup mixed seeds (sunflower, pumpkin etc)
  • 2 cups room temperature water
  • 1 teaspoon maple syrup (can sub for honey)
  • Flour

 

Method:

1. In a large bowl, mix together the dry ingredients. Make a well in the middle, add the water and maple syrup and use a knife to gently bring the dough together. Cover with plastic wrap and allow to sit overnight until it doubles in size. Minimum of 12 hours is required.

2. Butter your chosen loaf pan, then using your hands, scrape the dough into the loaf pan and press down to make it even. Sprinkle a bit of flour over the top of the loaf, then cover with a tea towel and allow to sit for 1-2 hours.

3. Preheat oven to 200°C. Pop into the oven and cook for 45 minutes. Once cooked, allow to cool in the tin for 30 minutes before turning onto a wire rack to cool completely.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my The Bomb Banana Bread.

The-Bomb-Banana-Bread-Anisa-Sabet-The-Macadames-277-960x1440.jpg

Or my Beer (YES BEER!) Bread With Sweet Bits & Bobs.

Beer-Bread-With-Sweet-Pecan-Filling-Anisa-Sabet-The-Macadames-166-960x1440.jpg

Anisa Sabet xx

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