Decided to try something new, and make bread from scratch! I really love how it turned out, it was delicious! To boot this one recipe makes four loaves: Make it, freeze it, and have delicious bread when you need it.
- 59oz water or milk.
- 1.7oz fresh yeast (Or equal amount of dried yeast)
- 4 teaspoons salt.
- 1.1lbs ground whole grain rye.
- 2.2lbs wholemeal.
- 2.2lbs flour.
- 4.2oz sunflower seeds.
- 2.5oz linseed.
- 1 tablespoon butter to brush between the loaves.
- Water to brush before baking.
- Heat the water or milk to it’s body temperature, 98.6f. Crumble the yeast in the baking bowl and stir it into the water. Add salt, flour, sunflower seeds, and linseed.
- Knead the dough until it’s smooth. Brush a little oil on the surface of the dough. Cover with plastic and let rise until twice the size, approximately 30-40 minutes.
- Take out the dough on a floured surface. Knead it a little further if the dough is sticky. Divide the dough into four equal parts and place in a pan. Be sure to brush a bit of butter between the loaves to be sure they easily come apart after baking. Cover with plastic and let the loaves rise for about 20-30 minutes.
- Brush the loaves with temped water and lightly prick the breads with a fork.
- Place pan on the bottom rack in the oven and bake the bread for about 1 hour at 410f. Turn the temperature down to 390f for the last 15 minutes. Put the completed loaves on a baking rack. Gently apply pressure to the sides of loaves, if the mark lets back out the loaves are done. If not they can be returned to the oven and baked for an additional 15 minutes. Cool on a baking rack.