Dark Rye Flour (local&organic)

This whole-kernel rye flour delivers not only a rich, hearty taste, but enormous health benefits. Just 1/2 cup of rye flour provides 1/3 of your recommended daily fiber. Rye is also high in the important B vitamins, as well as crucial minerals such as potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, and boron.

European bakers like to make a 100% rye loaf that is dense and delicious and keeps well. Our bakers love to add rye to a wheat loaf to boost its flavor and moisture. You can experiment with the percentage of rye flour until you get a loaf that matches your desired density and taste. We also use this whole-kernel rye flour in brownies!

Katie's Favorite Seedy Rye Bread:

Notes: This is best in a Pullman style bread pan but the one at home you usually use for banana bread will work too.  You may need to use two pans if you only have small ones.  It makes a big, hearty loaf. Slice and freeze if necessary!

Mix all ingredients in a bowl in the evening and cover it overnight at room temperature. It will be watery; don’t worry. 

650 g water

150 g sunflower seeds

60 g pumpkin seeds

40 g chia or flax seeds

100 g levain (semi active is fine - I use unfed, right from the fridge)

100 g rye flour

100 g wholemeal/whole wheat

16 g diastatic malt (optional, I usually don’t have it)

In the morning, it should be foamy. Add the last ingredients and mix well.  It should feel like thick porridge. 

250 g rye flour

80 g wheat flour

18 g salt

Leave it to rest for an hour, then move it to a bread tin.  Cover the tin and let the dough proof until it is about 30% bigger.  This can take a couple of hours depending on room temperature. 

Preheat oven to 400 degrees.  Put the bread in and lower temperature to 355.  Bake for about 1 hour and 40 minutes or until the internal temperature is between 205-210. Flip the bread out of the tin and let it cool completely on a wire rack.  Wrap it in a dishtowel or plastic bag if you prefer it more soft.  Wait at least 12 hours before cutting into a ryebread.  This makes amazing open-faced Tartine-like sandwhiches!