Seeded Whole Wheat And Rye Bread
This is an oil free bread machine recipe that uses whole wheat and whole rye flour. I add lots of seeds too because it makes 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.
Free from: nut, soya
This is a vegan recipe
- 50 g vital wheat gluten
- 50-100 g whole rye flour
- very strong whole wheat flour (use Waitrose wholemeal bread flour)
- 1 tbsp shelled hemp seeds
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 200 mL water
- 1/3 tsp salt
- 1 tsp bread machine fast acting yeast
Pumpkin and sunflower seeds are best toasted. Toast a big batch, cool, then store in an airtight container. 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 jug onto some 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. Add the salt then pour over the flour. Add the yeast on top of the flour.
Set the bread machine to a whole wheat, 500g loaf programme. Press go and you’ve got yourself a tasty loaf in 4ish hours. It might be a bit lumpy but don’t worry, the taste makes up for its rustic appearance!