Recipes Bread + Dough Rye Bread Easy Seeded Rye Bread 5.0 (1) 3 Reviews This dense, extra-seedy rye bread from Danish chef Claus Meyer is incredibly moist. It sits beautifully at room temperature for a few days and is the perfect thick, crusty piece of bread to use for your avocado toast. Slideshow: More Bread and Biscuit Recipes By Claus Meyer Published on December 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 20 mins Total Time: 8 hrs Yield: 2 9-inch loaves Ingredients 3 cups rye flour, preferably organic 2 cups whole-wheat flour 1 3/4 cups cracked rye (see Note) 1 1/2 cups flaxseeds 1 cup roasted salted sunflower seeds 3/4 cup toasted sesame seeds 2 1/2 cups cold water 1 cup buttermilk 2/3 cup dubbel-style Belgian beer, such as Chimay Première 1 tablespoon flaky sea salt 1 1/2 teaspoon active dry yeast Canola oil or nonstick cooking spray, for greasing Directions In a large bowl, whisk both of the flours with the cracked rye and the flax, sunflower and sesame seeds. In the bowl of a stand mixer fitted with the dough hook, mix the water with the buttermilk, beer, salt and yeast at low speed until combined. Add the dry ingredients and mix at medium-low speed until incorporated and the dough is the consistency of a thick cake batter, about 10 minutes. Lightly grease two 9-by-4-inch loaf pans and divide the dough between the pans; smooth the top of the dough with a spatula. Each loaf pan will have about 2 1/2 pounds of dough. Cover loosely with plastic wrap and refrigerate overnight, at least 12 hours or up to 6 days. Remove the loaf pans from the refrigerator and let stand at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, about 3 hours. Preheat the oven to 350°. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°. Transfer the loaf pans to a wire rack and let cool for 30 minutes. Carefully remove the bread from the pans and let cool completely, about 2 hours. Make Ahead The rye bread can be wrapped in foil and kept at room temperature for up to 1 week. Notes Cracked rye can be found at some health food stores and on amazon.com. Rate it Print