Seeded rye at home, the honest way
Some news we've been sitting on. A new spot, the same starter, and what it means for your morning loaf.
Why bake with rye?
Rye flour brings a completely different character to bread. It produces a rich, earthy flavour, keeps loaves moist for longer, and creates a tender crumb that pairs beautifully with both sweet and savoury toppings.
For beginners, blending rye with strong white bread flour makes the dough easier to handle while still delivering the distinctive flavour rye is known for.
Before you start
Rye dough feels stickier than traditional bread dough. Avoid adding too much extra flour, as this can make the loaf dry and dense.
Allow enough time for fermentation. Rye develops its best flavour slowly, and rushing the process often leads to a heavy loaf.
What you'll need
350g strong white bread flour
150g whole rye flour
350ml room-temperature water
100g active sourdough starter
10g fine sea salt
40g sunflower seeds
30g pumpkin seeds
20g flaxseeds
15g sesame seeds
The method
Combine both flours, water, and sourdough starter until no dry flour remains.
Rest the dough for 30 minutes before adding the salt and seeds.
Mix gently until everything is evenly distributed.
Cover and leave to ferment for around four hours, folding the dough every hour.
Shape into a round loaf and place seam-side up in a floured proofing basket.
Refrigerate overnight for a slow final proof.
Bake in a preheated Dutch oven at 230°C (445°F) for 20 minutes with the lid on.
Remove the lid and continue baking for another 20–25 minutes until the crust is dark and crisp.
Let the loaf cool completely before slicing.
Baker's tips
Toast the seeds before mixing them into the dough for a deeper flavour.
Wet your hands instead of using extra flour when shaping sticky dough.
Cool the bread for at least one hour before cutting to avoid a gummy crumb.
Store the loaf wrapped in a clean kitchen towel to keep the crust crisp.
Serving ideas
Seeded rye is incredibly versatile. Enjoy it toasted with salted butter, topped with smashed avocado, layered with smoked salmon and cream cheese, or simply paired with a bowl of homemade soup.
Its rich flavour also makes it an excellent base for open-faced sandwiches and breakfast spreads.
Recipe Video
If things don't go as planned
If your loaf feels dense, it probably needed a longer proof or a more active starter. Give the dough extra fermentation time on your next bake.
If the crust becomes too dark before the centre is fully baked, reduce the oven temperature slightly during the final stage and bake a few minutes longer.
Like every sourdough recipe, rye rewards patience. Every loaf teaches you something new, and even imperfect bread is still worth sharing around the table.
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