Forget Everything You Know About Breadmaking ! This Seeded Sourdough Rye bread changes Everything !

A great recipe from Richard Hart Can easily change the way you baking bread Simple Outstanding Loaded with flavors .

Recipe :
Super Seed Rye Bread: Richard Hart

Makes: 1 loaf
Prep time: 15 mins + proofing
Cook time: 1 hour + cooling
Ingredients
188g rye flour
188g 12-hour rye starter
94g sunflower seeds, plus extra handful
47g flaxseeds, plus extra handful
47g ground flaxseeds
28g sesame seeds. Plus extra handful
28g pumpkin seeds, plus extra handful
10g salt
4g dark malt powder (DME)
193g hot water (40°C /104°F)
56g dark stout
22g malt syrup
9g dark barley miso
Softened butter, for greasing

Method
Grease the inside of a 13x20cm / 5x9in loaf pan with butter.
In a large bowl, combine all the dough ingredients. Use your hands to mix it all together gently to form a thick dough. The texture will be similar to a set and sticky Play-Doh.
Use a dough scraper to scrape the dough from your hands back into the bowl (using warm water to help your hands).
Shape the dough with wet hands into one mass and then into an oblong that’s the shape of the loaf tin, but slightly thinner.
On a wide plate, combine the extra handfuls of seeds and roll the loaf in seeds so that it is well coated.
Gently set the loaf into the buttered pan and check its temperature (it should be between 28°C / 82°F)
Let the loaf ferment, covered with a tea towel, for 2-4 hours, making sure to keep it warm. When it’s ready to bake, it will have risen by 30% and will have 2mm-wide cracks.
Preheat oven to 200°C fan forced (390°F). Place a shallow roasting pan in the bottom of the oven.
Place the loaf pan on the centre rack and add 1 cup (250ml) water to the roasting pan, allowing to steam and close the oven door.
Bake for 1 hour, rotating the pan halfway through. The loaf should read 95°C/203°F on an instant read thermometer and seeds on top will be toasted.
Turn the loaf out onto a wire rack to cool for several hours before slicing.

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hey what’s up today we’re going to be baking a super seed sourdough rye bread loaded with seeds and flavors an amazing recipe from a great baker Richard Hart not just super healthy and tasty but so easy to make no needing no folding mix rest and bake let’s give it a shot shall we the night before I took my beautiful starter out of the fridge it’s still active as you can see i use a tiny amount of starter and feed it with rye flour cuz I’m going to make rice starter 8 g starter 90 g flour 90 g water into the jar put the rubber band and the next beautiful morning boom look at those beautiful giant bubbles let’s make the dough in a mediumsized bowl I add 10 g salt 4 g mix of chocolate and coffee powder plus 56 g dark beer i’m using 22 g honey you can use malt syrup or any syrup you like and 10 g maple syrup of course all of my rice sourdough starter which is 188 g 190 g hot water something like 40° C 94 g sunflower seeds 28 g pumpkin seeds 60 g flax seeds and 30 g sesame seeds last but not least 188 g rye flour you can get fancy and use a spatula i rather to use my hands and believe it or not that’s it i’m going to add another 20 to 30 gram flour cuz I think it was too watery but that’s totally optional mixy mixy clean your hand with a spatula and that’s it my friend a 20 to 8 cm span would be the best you need to grease this pan with butter would be the best nothing fancy just wet up the spatula and your hands try to clean the bowl a bit bring everything to the center some people like to be little extra and knead this with a spatula little bit but that really not necessary just grab it hold it with your hands use a little bit more water if you need try to form the dough a little bit so it fit the pan and now time to play with seeds my friend coat that bad boy into the seeds there is no correct way to do that that’s why everyone can make this bread as simple as this try to not waste you can use the leftover seeds later bring a pan into the pan if you think it wasn’t fun then you are boring my friend clean up everything and now let this gorgeous to rest and rise depends on your room temperature it takes something around 1 to two hours cover it up with the damp towel in this hot summer at my climate it takes only 1 hour to see these beautiful cracks of course too much cracks it means it’s overproof but little bit of cracks like this it means it’s ready to bake you see it doomed up but shouldn’t rise that much my room temperature is around 31° C today so hot over here the dough temperature is also 28° C into the preheated oven at 220° C the heat from the bottom and top without fan of course and with lots of steam shut the door quickly and let this bad boy to bake something around 50 minutes to 1 hour if you need to know the internal temperature after baking is around 95 to 96° C little bit less or more not a big deal with your baker hand take it out let it cool down a little bit on cooling rack first all of those beautiful ingredients make this gorgeous bread something you never tried i know you love to cut it in but you need to wait my friend this is rye bread and it has its own rule cover it with kitchen towel and let this bad boy to rest for another 24 hours no you can’t skip this resting time this is a must and the second beautiful day finally time to try this piece of art you might ask what would happen if I slice it the first day you will end up with dense and gummy crumb but after 24 hours rest when you cut it in the knife comes out smoothly i mean look at it this is my first time making this bread make it and let me know what is your first time experience cut a piece and this is the moment of truth tasting time oh my god although I tried this bread before but the homemade version made by me is something else absolutely amazing my friend a big yes from me 100% worth it to try all right I guess that was it make it and let me know how it turns like always keep baking and take a good care of yourself