Food 2020 – Recipes (Easy Seeded Rye Bread)

Saturday 1st August, 2020 – Easy Seeded Rye Bread by Claus Meyer

I’d been hunting around for a good rye loaf recipe, preferably similar to the sort of bread found in Germany, but I could only find sourdough recipes while digging around. We have enough animals in this house without acquiring a sourdough starter as well! Frustrated I turned to Denmark and to Claus Meyer again and found this fabulous recipe.

A few provisos first though:

  • If you have loose fillings the crunchy crust on this may well do for them completely…
  • As regards the verious seeds – if you can’t find toasted sesame seeds, or roasted salted sunflower seeds, you can buy “plain” ones and create your own. The sesame seeds will take about 3-5 minutes in a dry frying pan over a medium heat – do not turn your back on them or they WILL burn. I also did the sunflower seeds in the same pan afterwards and then tossed salt over them. Let them cool before using if you have time, but it’s not essential. I could only get milled flaxseeds, but I suspect unmilled ones would be even better.
  • Cracked rye seems to be widely available in the UK, but I got mine from a Scandinavian food shop in London. Many of the independent flour mills also seem to sell it.
  • As regards the setting around for three hours until the temperature of the dough is 23°C, I ignored that in favour of a 40°C oven for 3 hours which I find works for proving most doughs. It doesn’t rise much but it will rise slightly in the fridge.
  • Yes, the measurements are weird – but that’s because this was an American version of the recipe and everything was in cups, FFS! So I spent some time “translating” them to meaningful measurements. I mean, what is the point of cups?!

The recipe description says: “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.” I have never eaten avocado toast in my life, and I don’t intend to start now, because I don’t like avocados. I will agree that this bread toasts beautifully, though if you try and make a toasted sandwich in a sandwich toaster you will end up with something delicious but wildly crumbly!

Easy Seeded Rye Bread


  • 204g rye flour, preferably organic
  • 136g whole-wheat flour
  • 112g cracked rye
  • 96g flaxseeds
  • 64g roasted salted sunflower seeds
  • 48g toasted sesame seeds
  • 250mls cold water
  • 100mls buttermilk
  • 77mls dubbel-style Belgian beer, such as Chimay Première
  • 1/2 tablespoon flaky sea salt
  • 3/4 teaspoon active dry yeast
  • Oil or nonstick cooking spray, for greasing


  1. In a large bowl, whisk both of the flours with the cracked rye and the flax, sunflower and sesame seeds.
  2. 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.
  3. Lightly grease a 9-by-4-inch loaf pan and fill it with the dough; smooth the top of the dough with a spatula. Your loaf pan will have about 1300g of dough. Cover loosely with plastic wrap and refrigerate overnight, at least 12 hours or up to 6 days.
  4. Remove the loaf pan 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 23°C, about 3 hours. Preheat the oven to 180°C. Unwrap the dough and bake for 2 hours, until the crust is a deep brown.
  5. Transfer the loaf pan to a wire rack and let cool for 30 minutes. Carefully remove the bread from the pan 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.

One Comment Add yours

  1. Sartenada says:

    Hello Stella.

    Rye bread – it is popular in our family. It gives enough energy to continue before the next meal. Thank you.

    Have a nice day!


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