Seeds, seeds and more seeds! This bread is a protein bomb, made with sourdough starter and longtime fermentation – how can this bread NOT be could for you? NO CHANCE! Thanks Claudio for another amazing recipe! And even though it might never come out as perfect as your bread (YET, lol!), the taste is still incredible!
Rye Barley Bread with Rye Sourdough
Prep time: 20Cook time: Total time:
Serves: 2 loaf à 500-650 g (total of 40 servings)
Day 1 – Autolyse dough:
- 300 g water
- 200 g rye flour
- 10 g sourdough starter
Day 1 – Cooked Barley:
- 100 g whole barley
- 200 g water
Day 2 – Main dough:
- 510 g Autolyse dough
- 300 g cooked barley
- 250 g mixed seeds*, soaked and drained
- 100 g high gluten flour
- 100 g whole rye flour
- 12 g salt
- 25 g molasses
- (5-50 g water – if needed!)
- extra mixed seeds (optional)
- Day 1 – Autolyse dough: In a bowl mix water, rye flour and sourdough starter and let sit covered for 10-12 hours.
- Day 1 – Cooked Barley: In a pot combine barley and water and cook until tender. Drain well and set aside to cool.
- Day 2 – Main dough: Add all ingredients into a bowl and knead until well combined. Let sit for 1 hour (bulk fermentation).
- Day 2: Transfer dough onto working surface and divide into 500-650 g pieces. Form into a cylinder and transfer into a greased bread pan.
- ALSO: I covered my bread with extra seeds, ’cause there is nothing I love more than the taste of roasted seeds in my bread, yum! Cover and let sit for 1-1.5 hours.
- Day 2: Bake bread for 10 min in a preheated oven (230°C). Reduce heat to 160°C and bake for another 90 min.
*Seeds need to be soaked prior so they don’t soak in the water that is needed for the dough. It also is a great way to make sure your bread turns out moist and not dry. Use any seeds you like: Flaxseeds, hempseeds, chia seeds, pumpkin seeds, sunflower seeds.