Seeded rye bread

Recipe from Topfood
Seeded rye bread
Cooking time: 1 h. 15 min
Servings 2
What could be better than homemade bread made with your own hands! Very easy to make: mix and whisk, and you're done! The bread is very fluffy and delicious.


  • Water
    20,2 fl oz
  • Buttermilk
    6,6 fl oz
  • Beer
    5 fl oz
  • Sea salt flakes
    1 tbsp.
  • Fresh yeast
    2 tsp.
  • Cracked rye kernels
    1 cups.
  • Flax seeds
    0,8 cups.
  • Sunflower seeds
    0,4 cups.
  • Sesame seeds
    0,2 cups
  • Plain flour
    3 cups.
  • Rye flour
    3,6 cups.
  • Liquorice powder
    1 tsp.
  • Whole fennel seeds, ground
    1 tsp.
  • Flavourless oil
    for the tins

Nutrition facts per serving

  • Calories

    295 kcal

  • Protein

    9,5 g

  • Fat

    12,4 g

  • Carbohydrates

    31,4 g


  • In a bowl, mix all the ingredients together and whisk with a mixer to make a smooth dough.

  • Cover the bread form with baking paper and transfer the dough to it. Cover the mold and put it in the refrigerator for 12 hours, or even better for 24.

  • Bake the dough at 350 F for 1 hour. When the bread is ready, take it out of the mold and leave it to rest for about 20 minutes, then you can safely cut it and serve.

Bon Appetit!

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