Rye Bread

Ingredients

300 g cut rye kernels (soak overnight)  170 g pumpkin seeds (soak overnight)  500 g cold water (soak overnight)  200 g water  10 g yeast  400 g rye sourdough 50 g malt syrup   150gr malt powder 20 g salt   400 g rye flour 

Preparation

1 Mix the rye sour and yeast together in a mixing machine with the dough hook until the yeast has dissolved. 2 Add all the other ingredients to the bowl and mix at half speed until the mix all comes together. 3 Sift the moisture from the kernels and seeds and mix them into the batter. Mix until the dough is homogeneous, yet wet. 4 Spoon the mix into greased 1 litre loaf tins, two thirds filled, ensuring an even and smooth surface. 5 Top the surface with kernels of your preference. 6 Put plastic film or a tea towel over the loaf tins so that the dough does not dry out. 7 Let it rise approx. 30-50% before you put the tins in the oven and bake the bread. Or use step one below for proving your bread.

Baking steps in Invoq oven

Proving - 37°C - 50% Fan speed - 40 minutes

Preheat - 230°C – 5 minutes

CombiSpeed - 200°C – 50% humidity - 80% fan speed – 15 minutes

CombiSpeed - 175°C – core temperature 94°C – 30% humidity - 80% fan speed

Convection - 190°C - 100% fan speed – open exhaust - 10 minutes

Relevant trays

Smooth Aluminium Baking Tray

Chef's tips

Kneading your bread is an essential process to ensure as homogeneous a dough as possible, as rye flour does not form gluten strings like wheat dough. When proofing your rye bread, look for the surface to crack a little and for small holes the size of a pinhead to form. When 6-7 holes have appeared, the dough is ready, and then it is a matter of getting the rye bread into the oven quickly.

Sébastien Monjoin

Sales & Culinary Support

Rye Bread

Watch how to make this recipe

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