Bread Machine Seeded Wheat & Rye Bread
Having a bread machine makes baking bread so easy. I have a Russell Hobbs bread maker and it is truely the workhorse of my kitchen. I make a small loaf every other day, and whilst I vary the types of flours and seeds I use, my loaves are always wholegrain. This recipe is for my bread machine seeded wheat and rye bread.
My seeded wheat and rye bread recipe uses whole wheat and whole (dark) rye flours. I add lots of seeds too because they make the bread deliciously nutty. You can use between 50-100g rye flour: the less you use, the better your bread will rise, but I actually prefer to use more for flavour. Other than that the only other ingredients are vital wheat gluten, yeast and a small amount of salt. Unlike other bread recipes this contains no white flour, sugar, ascorbic acid, milk powder or oil. Over the years I have discovered that these ingredients are completely unnecessary.
A good rise
You will probably have picked up on the fact that I use vital wheat gluten in my bread. Vital wheat gluten is produced by purifying the protein (gluten) from wheat: it is not a whole food. Gluten makes the bread dough more stretchy, and this means that the yeast can pump more air into the dough without it collapsing. Hence more gluten equals a better rise and a lighter loaf. Vital wheat gluten is not strictly necessary in this recipe: if you want to leave it out you need to replace it with wholemeal flour. The bread won’t rise as well but it will still be nice. However I don’t consider vital wheat gluten an unhealthy ingredient. If anything it adds more plant based protein to your diet!
Another tip for getting a good rise is to use the right wholemeal flour. I have discovered that Waitrose make the best bread flour: I use their Canadian wholemeal bread flour. I am not being paid by Waitrose but I honestly wouldn’t use any other type of bread flour. On the occasions when I have, my bread has been nowhere near as good.
Storing your bread
Once you have made your bread, allow it to cool completely. To store, wrap in plastic: a plastic carrier bag works perfectly well, though the best bags to use are the ones that breakfast cereal comes in (that’s a tip from my mum). Store in a cool dry place, or in the fridge.
For similar, but different, bread machine recipes, check out my ‘Bread’ recipe section, here.
Free from: nut, soya
This is a vegan recipe
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- 50 g vital wheat gluten
- 50-100 g whole rye flour
- 150-200 g very strong whole wheat flour
- 1 tbsp shelled hemp seeds
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 200 mL water
- 1/4 tsp salt
- 1 tsp bread machine yeast
Pumpkin and sunflower seeds are best toasted. Toast a batch, cool, then store in an airtight container in the fridge. To do this add seeds to an oven tray and pop into an oven at 150C for about half an hour. You’ll need to move the seeds around from time to time. Cooking time varies but they are ready once they smell delicious and are starting to turn golden.
Pop a bowl or large jug onto some kitchen scales and set to 0g. Weigh the 50g vital wheat gluten into the jug (it’s about 1 loaded tbsp), then add the rye flour (1-2 loaded tbsp). Now add enough whole wheat flour to bring the total flour weight up to 300g.
If you use 100g rye flour this equates to: 50g gluten, 100g rye, 150g wheat flour
To the flour add the hemp seeds and toasted pumpkin and sunflower seeds. Stir to mix it all.
Add the water to the bread machine pan, then add the salt.
Next tip the dry ingredients in. Spread out the dry ingredients so that they cover the water.
Add the yeast on top of the dry ingredients.
Use a 500g wholemeal loaf programme. I select a light coloured crust. Using my Russell Hobbs machine this translates to a small wholemeal loaf, light crust.