German-Style Seeded Rye

Let's make some dough!

This hearty sourdough combines rye, bread flour, and whole wheat with a mix of seeds, grains, and dried fruit for a rich, nutty, whole-grain loaf. Moist, dense, and deeply flavorful, it's a classic German-style bread.

These amounts are a half batch and make about 1,590 g (≈3.5 lb) of dough — enough for 1–2 standard loaf pans, or 3–4 mini loaves of about 1 lb each.

Plan ahead: It's unusual to reserve dough from this recipe, so start with extra mother dough — enough for this bake plus your next one.

Flour Base (100% = 500 g)

- 250 g rye flour (50%)

- 125 g bread flour (25%)

- 125 g whole wheat flour (25%)

Seeds & Grains (soaked)

- 50 g sunflower seeds

- 25 g chia seeds

- 37 g pumpkin seeds

- 25 g flax seeds

- 37 g steel-cut oats

- 25 g sesame seeds

Other Ingredients

- 300 g water (for seed soak)

- 400 g water (for autolyse/dough)

- 75 g mother dough (15%)

- 14 g salt (2.8%)

- 100 g dried cranberries (Craisins)

Step 1 – Soak Seeds & Grains (the night before):

- Mix sunflower, chia, pumpkin, flax, sesame seeds, and steel-cut oats with 300 g water.

- Let sit overnight to hydrate and soften.

Step 2 – Autolyse:

- Combine all flours and 400 g water in a large bowl.

- Mix until no dry flour remains.

- Cover and let rest for 45–60 minutes.

Step 3 – Mix Dough:

- Add mother dough and salt to the autolysed dough. Mix until incorporated.

- Fold in soaked seeds, oats, and dried cranberries.

Step 4 – Pan:

- Line 1–2 standard loaf pans with parchment or grease them generously.

- Divide dough between your pans. Each pan should be filled about 2/3–3/4 full.

- Smooth the tops with wet hands.

- Optionally sprinkle a mix of seeds on top, sides, and bottom for aroma, crust appeal, and easier release.

Step 5 – Proof:

- Cover and proof 8–18 hours at room temperature, aiming for about a 30–50% rise from the panned dough level. Expect modest lift, since high-rye, seed-heavy loaves expand less than wheat-based breads.

- Alternatively, cold proof 12–20 hours to slow fermentation and develop a sharper, sourer flavor.

- Look for a slightly domed top with small pinholes starting to show.

- Bake when expansion stalls.

Step 6 – Bake:

- Preheat oven to 430°F (220°C).

- Bake 20 minutes with steam, then reduce to 390°F (200°C) and bake 40–45 minutes longer.

- Internal temperature should reach ~200°F.

Step 7 – Cool:

- Remove from the pans and cool before slicing to allow the crumb to set.

Hydration here is high (700 g water to 500 g flour = 140%). This is intentional for a dense pan loaf with heavy seed soakers. If a drier dough is preferred, reduce total water slightly.

With this formula (high rye, soaked seeds/oats, and dried fruit), you can expect modest expansion compared to a mostly-wheat sourdough. The loaves will typically rise 30–50% in volume during final proof and baking. They won't double in size like a white sourdough boule, but will hold a dense, even crumb with small to medium holes.

- This bread improves in flavor after resting 12–24 hours; flavor peaks on Day 2.

- Rye brings deep earthiness and a dense, moist crumb due to its low gluten strength.

- Bread flour provides structure and elasticity, balancing the heavy grains.

- Whole wheat adds nuttiness and fiber.

- Flax and chia help retain moisture, while steel-cut oats and seeds create hearty texture.

- Sesame seeds add a toasty aroma and subtle crunch.

- Dried cranberries bring sweetness and contrast to the nutty grains.

- Slice thin for best texture. Keeps well refrigerated up to a week; freezes beautifully when pre-sliced.

Until next time, let's give thanks for our daily bread…

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