Ultimately satisfying, quick, super seedy rye bread with carrot

rye bread super easy

Super healthy, super quick, super delicious

So it’s been pretty busy at work lately which is why I didn’t manage to post any new recipes in the past weeks (that doesn’t mean I didn’t keep on trying new recipe ideas of course!).

I went to see a friend one weekend and her mum was talking about a super quick and easy bread baking recipe which didn’t require sourdough nor time for proving, which got me interested in the first place, because while I like baking and making food from scratch, baking bread always seemed like something for which you need a whole afternoon or so, which was quite deterrent. Also, when looking at the ingredient list on store-bought bread I always wondered why so many stabilizers, colorants etc. had to go into it. I admit to being a bit overly concerned in this respect, but I don’t want any of that stuff in my food.

This bread is the solution! It’s no-frills, just clean and good-for-you ingredients. Flax seeds, pumpkin seeds and sunflower seeds provide plenty of omega-3 fatty acids, proteins and nutrients, like magnesium, manganese, Β copper etc. while carrot (well hello, vitamin A and friends) also ensures that the bread doesn’t dry out. It tastes absolutely delicious, will last for a week or maybe even longer and, that’s the best part, it’s so satisfying that you won’t have the desire to eat anything more for the next few hours (at least that’s how I feel).

I’m sure you can tell I’m really into this bread recipe and I’ve been baking it around once a week lately. If you don’t need the whole loaf at once, just slice the bread, freeze it and just toast it until crispy when needed πŸ™‚

The greatest thing: it takes you only 15 minutes to prepare the dough, no proving or similar required.

Now that I’ve finished my hymn of praise for the bread, let’s go in medias res πŸ™‚

rye bread super seeds

Ingredients

250g rye flour
250g whole wheat flour
150g pumpkin, sunflower and flax seeds (you can either do equal parts or adapt according to your preference)
100g carrot, finely grated
450ml lukewarm water
1 sachet (8g) dried yeast
2tbsp vinegar
1 heaped tsp caraway seeds
1 heaped tsp coriander seeds
1 tsp anise seeds
1/2 tsp ground cumin
20g salt
a lug of sunflower oil, for greasing

Method

1. Grease a 24×10.5cm / 9.5×4” loaf pan with sunflower oil and sprinkle the bottom with a handful of your seeds mix.

2. Grind up caraway, coriander and anise seeds in a pestle and a mortar.

3. Place rye and wholewheat flour, grated carrot, salt, ground caraway, coriander, anise and cumin and almost all of the sunflower, pumpkin and flax seeds (keep about a handful to sprinkle the top in the end) in a big bowl and mix well.

4. Form a well in the middle and add the dried yeast and the vinegar.

5. Add the water and quickly integrate all ingredients into a dough using a spatula (the dough is very wet so I wouldn’t recommend using your hands!).

6. Pour the dough into the loaf pan, cut in the surface and sprinkle with the remaining seeds.

7. Place in the cold oven with a small ovenproof dish containing hot water and heat to 190Β°C / 375Β°F. Bake for 70 minutes, then turn off the oven and leave the bread in it for another 10 minutes.

8. Remove from the oven and leave to cool off on a wire rack.

Hope you enjoy this as much as I do!! πŸ™‚

Rye bread super seeds

2 thoughts on “Ultimately satisfying, quick, super seedy rye bread with carrot

  1. mayflower86 says:

    Hello:) I was just looking for a rye carrot and seed recipe and yours really stand out. The recipe looks pretty simple, as I haven’t really baked a bread on my own, only with a bread machine. I can’t say I’m a novice baker though, and it seems like your dough is pretty moist. Is it because of the rye flour? And also, placing the water dish while baking, is that really necessary?
    Hope you get the time to reply before I get this all together and in the oven. πŸ™‚

    Like

    • marlenlein says:

      Hi πŸ™‚
      Thanks for stopping by!
      Don’t worry, thedough is very moist, but that is partly due to the fact that there is no proofing or similar. Also, the bread itself is quite moist, but you can just reduce the amount of water by 50ml (or if the water is already in add a tiny bit more flour). It should not have the same consistency as a “normal” bread dough, though, and baking it long enough is the most important thing πŸ™‚
      And no, the water dish is just something that helps the crust a bit, but you don’t have to do it.
      I hope this helps!
      Marlene

      Like

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