Rye Bread with Dates and Seeds
Rye Bread with Dates and Seeds

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, rye bread with dates and seeds. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The following recipe can be shaped into a loaf, into a boule or even a baguette (if you wanted small slices for canapes or small sandwiches for instance). The caraway seeds can be omitted if you wish, but I love the added flavor they bring. Treat yourself to a slice of this easy to make delicious and moist rye bread with seeds.

Rye Bread with Dates and Seeds is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Rye Bread with Dates and Seeds is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook rye bread with dates and seeds using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rye Bread with Dates and Seeds:
  1. Make ready 220 grams Semi-strong bread flour (Type ER)
  2. Get 30 grams Rye flour
  3. Take 5 grams Salt
  4. Prepare 10 grams Raw cane sugar
  5. Take 155 grams Water
  6. Take 3 grams Dried yeast
  7. Make ready 30 grams ●Dried dates
  8. Get 30 grams ●Raisins
  9. Take 30 grams ●Walnuts (roasted)
  10. Prepare 1 Mixed seeds
  11. Take When using homemade natural yeast:
  12. Take 100 grams Homemade natural yeast starter
  13. Get 145 grams plus Water

Try our rye bread recipe with dates. The dark rye flour and sweet dates are a perfect pairing and this Scandinavian loaf goes brilliantly with cheese. Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection. Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread.

Instructions to make Rye Bread with Dates and Seeds:
  1. Mix all ingredients except for the ones marked with ● and knead until it's even. Then add the ● ingredients and blend until it reaches an even consistency. Allow the dough to rise (first rising).
  2. When done, divide into thirds. Let them rest for 20 minutes.
  3. Flatten them out, and fold into thirds. Shape them into rectangles and close the ends.
  4. With the seams facing down, lightly dampen the surface and coat it with mixed seeds. Allow the dough to rise for the second rising.
  5. Bake for 5 minutes in a 230℃ preheated oven. Lower the temperature to 200℃ and continue to bake for 8-10 minutes to finish.
  6. Here, I divided the dough into 6 portions and scored the tops of the rolls.
  7. Here, I made my bread into oblong shapes and scored it with horizontal slashes In this case, please extend the baking time.

So many of us were raised with a woefully narrow understanding of rye bread. Even in cities flush with Jewish and Eastern European delis, most of the soft, caraway-flecked rye and pumpernickel loaves that sandwich. This best-ever seeded rye bread gets flavor from rye flour, cracked rye, flax seeds, sunflower seeds and more. Get the recipe from Food & Wine. This dense, extra-seedy rye bread from Danish chef Claus Meyer is incredibly moist.

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