📝 About This Recipe
This deeply aromatic loaf is a celebration of texture and wholesome grains, inspired by the dense, nutrient-rich breads of Northern Europe. Each slice offers a complex profile of nutty toasted seeds, earthy rye, and a hint of wildflower honey, resulting in a moist crumb and a shatteringly crisp crust. Perfect for those who crave a bread that is as satisfyingly chewy as it is nutritionally dense, this loaf is a true centerpiece for any artisanal bakery spread.
🥗 Ingredients
The Seed Soak
- 1/4 cup Sunflower seeds (raw)
- 1/4 cup Pumpkin seeds (pepitas) (raw)
- 3 tablespoons Flaxseeds (whole)
- 1/2 cup Boiling water (to soften the seeds)
The Dough Base
- 2 1/2 cups Bread flour (high protein for better structure)
- 1 cup Dark rye flour (adds earthy depth)
- 1/2 cup Old-fashioned rolled oats (plus extra for topping)
- 1 cup Warm water (approx. 105°F to 110°F)
- 2 1/4 teaspoons Instant yeast (one standard packet)
- 2 tablespoons Wildflower honey (can substitute with molasses)
- 2 teaspoons Fine sea salt
- 2 tablespoons Unsalted butter (melted and slightly cooled)
The Topping
- 1 tablespoon Sesame seeds (white or black)
- 1 Egg white (beaten with 1 tsp water for the wash)
👨🍳 Instructions
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1
In a small heat-proof bowl, combine the sunflower seeds, pumpkin seeds, and flaxseeds. Pour the 1/2 cup of boiling water over them and let soak for 20 minutes; this prevents the seeds from absorbing moisture from the dough later.
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2
In the bowl of a stand mixer, whisk together the warm water, honey, and instant yeast. Let it sit for 5-8 minutes until it becomes slightly foamy.
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3
Add the melted butter, bread flour, rye flour, oats, and sea salt to the yeast mixture. Mix on low speed using the dough hook until a shaggy mass forms.
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4
Drain any excess water from the soaked seeds and add them to the dough. Continue to knead on medium-low speed for 6-8 minutes. The dough should be tacky but should pull away cleanly from the sides of the bowl.
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5
Turn the dough onto a lightly floured surface and knead by hand for 1 minute to form a smooth, tight ball. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Gently punch down the risen dough to release the air. Turn it out onto a work surface and shape it into an 8-inch log.
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7
Lightly grease a 9x5 inch loaf pan. Place the dough log into the pan, seam-side down. Cover loosely and let rise again for 45-60 minutes, until the dough has risen about 1 inch above the rim of the pan.
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8
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
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9
Gently brush the top of the loaf with the egg white wash. Sprinkle generously with sesame seeds and a handful of extra rolled oats, pressing very lightly so they adhere.
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10
Using a very sharp knife or a bread lame, make one long vertical slash down the center of the loaf, about 1/2 inch deep.
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11
Bake for 40-45 minutes. The crust should be a deep golden brown, and the loaf should sound hollow when tapped on the bottom.
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12
Immediately remove the bread from the pan and transfer to a wire cooling rack. Resist the urge to slice it immediately; let it cool for at least 1 hour to allow the internal structure to set.
💡 Chef's Tips
For an even deeper flavor, toast the dry seeds in a pan for 2 minutes before soaking them. If the crust is browning too quickly, tent the loaf loosely with aluminum foil after 30 minutes of baking. Ensure your water is not too hot (above 115°F), or it will kill the yeast and prevent the rise. Store leftovers in a paper bag for 2 days, or slice and freeze for up to 3 months for perfect morning toast. You can substitute the honey with maple syrup for a subtle woody sweetness and a vegan-friendly option (if using oil instead of butter).
🍽️ Serving Suggestions
Slather a warm slice with salted cultured butter and a drizzle of honey. Top with smashed avocado, red pepper flakes, and a poached egg for an elevated breakfast. Serve alongside a hearty beef and barley stew or a creamy roasted tomato soup. Use as the base for a smoked salmon tartine with cream cheese, capers, and fresh dill. Pairs beautifully with a robust Earl Grey tea or a dark roast coffee.