Name: Rye sourdough bread with seeds
Ingredients: 350 ml (approx. 1.5 cups) lukewarm water; 10 g (1 tablespoon) salt; 350 g (approx. 2.3 cups) wheat flour type 500 – 750; 150 g (approx. 1.3 cups) rye flour type 720; 8 g (2 teaspoons) baker’s yeast; 63 g (3.5 tablespoons) rye sourdough with seeds; 3 tablespoons olive oil or rapeseed oil; 0.5 teaspoon sugar

Rye sourdough bread with seeds

Cakes and breads

2026-02-10

Ingridients:

For a 750 g loaf:

350 ml (approx. 1.5 cups) lukewarm water
10 g (1 tablespoon) salt
350 g (approx. 2.3 cups) wheat flour type 500 – 750
150 g (approx. 1.3 cups) rye flour type 720
8 g (2 teaspoons) baker’s yeast
63 g (3.5 tablespoons) rye sourdough with seeds
3 tablespoons olive oil or rapeseed oil
0.5 teaspoon sugar

Do you know anyone who wouldn’t love the smell of fresh, warm bread? This gentle, enveloping aroma is one of the most evocative scents, bringing back fond childhood memories. The pronounced, slightly tangy taste and crisp, golden crust will satisfy even the greatest connoisseurs of good food. Bread baked with a sourdough base is a rich source of fiber, free of artificial additives and improvers. See how simple it is!

Recipe for rye sourdough bread with seeds

Preparation:

Oven: From the listed ingredients, knead the dough until you obtain an elastic consistency. Leave it for at least 1 hour in a warm place so the dough doubles in volume, then transfer it to a Roman pot (clay baker). Note: before use, the pot needs to be moistened with water — which ensures the bread will have a crispy crust while the crumb remains moist — and greased and dusted with flour — to prevent the dough from sticking to the dish. Bake in the oven for about 1 hour at 200°C.

Bread maker: Add the listed ingredients to the pan in the given order and set the basic program (BASIC) to obtain a medium-browned crust. The bread will be ready in about 3 hours. WARNING! Do not add extra flour. The dough should be sticky.

Enjoy! ...because homemade is better!