We have a baker back home who makes a range of beautifully dense, german style loaves that he sells at the local markets. For me theres nothing better than returning home on a Saturday morning with a paper bag of (still warm) rye loaf, wafting up delicious sour seedy notes, to lather up with an avo and some fresh garden tomatoes.
That same loaf will last almost the entire week. And provided you have enough avo’s and tomatoes to accompany said bread, you’ve got yourself a solid nutritious staple to your weekly diet right there in that bag.
With my recent sourdough obsession still ablaze, I decided to have a go at my own german style loaf. I scored a big bag of quality dark rye from a supplier in Fiji and teamed it with my fizzy little starter for a round of dense loaf experiments.
This following recipe needs to be made a day in advance, as the flaxseeds need at least eight hours to absorb the large quantity of liquid in the recipe.
I’ve used pumpkin seeds, sunflowers seeds and wheat berries to this loaf, but get creative and practice with different seeds and grains, and when you nail a successful loaf, get crazy with different flour blends.
Dark rye, seeded sourdough loaf
- 2 cups water
- 1 cup kefir or buttermilk
- 2 tbs sourdough starter
- 2½ cups dark rye flour
- ¾ cup spelt flour
- ½ cup ryeberries
- 1¼ cup flaxseeds
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1.5 teaspoons salt
Combine all ingredients in a large glass bowl, mix well and cover with clingfilm. The longer you leave this mixture the more sour your loaf becomes. I usually make mine at about midday and bake the following morning, but up to 24 hours would also create a lovely sour loaf.
When ready to bake, set oven to 170 degrees, grease and line a 9″ loaf pan and unload mixture. You can fill the loaf pan right to brim as there’s only a small rise in the baking process.
Wet the top of the loaf and add whichever toppings you like, ie: pumpkin seeds, oats or flaxseeds. And bake loaf for 120 minutes.
Remove from oven and leave to cool before serving.