MEYER’S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED

READY IN: 10hrs
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • Young Starter
  • Berries and Seeds
  • 340
    g cracked rye berries
  • 175
    g pumpkin seeds
  • Dough
  • 400
    g young starter for yeast
  • 200
    g lukewarm water
  • 10
    g dark malt flour or 30 g malt syrup
  • 400
    g rye flour
  • 20
    g salt
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DIRECTIONS

  • YOUNG Starter:
  • Refresh your rye stock starter 12–24 hours
before use (see page 141).
  • BERRIES AND SEEDS:
  • At the same time that you refresh your natural stock starter, 12–24 hours before baking, mix the cut rye berries and pumpkin seeds in a
bowl and add the water. Cover and leave at
room temperature.
  • Dough:
  • Mix together all the dough ingredients. 
Drain the soaked berries and seeds and 
mix them into the dough.
  • See pages 142–4 for how to mix your dough 
before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2–6 hours – see instructions on pages 144–5.
  • Bake the bread following the instructions on page 145, for approximately 50–60 minutes.
  • Recipe courtesy of MEYER'S BAKERY by Claus Meyers.
  • Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.
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