Tuesday, July 6, 2010

Buttered Rye with Sunflower and Flax Seeds

There isn't much out there that makes me happier than good food.  I've been known to stare at cakes like they were the crown jewels.  I've never had the pleasure of meeting someone who appreciates things the way I do, but hopefully one day I will meet someone who will go to a market and drool over things with me.  That would be awesome.

When I first pulled this bread out of the oven, my face looked something like this.

That is the face of pure unadulterated joy my friends. I feel you Flapjack.

This bread has a very nutty flavor as is expected with Rye, but the sunflower seeds kick it up a notch.  The crumb is soft but firm enough to hold up to the thinnest of slices.  It cuts like butter and does not fold under pressure.  The crust is buttery and has an excellent chew to it.

Pure awesome.

All in all this bread is a definite winner folks and it is super easy to make.  I make all of my breads by hand, but I am sure you could adapt this to a bread machine.  I personally have no idea how to use a bread machine, so I can't really tell you for sure.  Go make some bread, you can thank me later after you're done crying while you eat your sandwich.

Butter Rye Bread with Sunflower and Flax Seeds recipe adapted from Mad About Bread
2 1/2 Cups All Purpose Flour
2 Cups Rye Flour
2 teaspoons Salt
1 package Instant Dry Yeast (2 1/2 teaspoons)
25 g Butter, Melted (2 Tablespoons)
1 1/2 Cups Lukewarm Water
2 teaspoons Sugar
1/2 Cup Sunflower Seeds
1/4 Cup Flax Seeds
Room Temp Butter for brushing

Combine the flours, salt, sugar, yeast and seeds in a bowl.  Mix together well.  Add in water and melted butter, mix until a dough forms.  Knead the dough for about ten minutes.  You can use a small amount of flour if the dough is sticking in the beginning, but use as little as possible.  When the dough is ready it should be tacky but not sticky to the point that it sticks to your hands.  Form the dough into a tight ball and put it in an oiled bowl and rise in a warm spot or low heated oven for 1 to 1 1/2 hours.

When the dough is risen, punch the air out of it while still in the bowl.  Remove it from the bowl and form into a tight ball.  Let this rest for five to ten minutes.  Shape the dough into whatever form you would like, then cover and rise for an additional 45 minutes to 1 hour. Preheat your oven to 400F/200C.

Brush the risen loaf with melted or room temperature butter.  I prefer room temperature as it is more controllable.  Bake for 25-30 minutes or until the crust is golden brown and the bottom sounds hollow when you tap it.  Cool for at least one hour before slicing. 

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mama said...

I want some!!!

Anonymous said...

DELICIOUS! I made this bread for the first time today! Words cannot describe how yummy it is! Nor can they describe how incredible the smell was! It definitely earns 5 stars.

Jenna said...

It definitely is yummy! I think you may have just inspired me to make it again. Thanks for trying it out!

Anonymous said...

Do you grease the pans or is the oil enough?

Jenna said...

There is no reason to grease the pan but there is nothing wrong with better safe than sorry :)

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