Seeded Harvest Rye Loaf
a bread recipe
Rena is a self-taught cook and baker who enjoys experimenting with ingredients, flavors and culinary techniques from around the world. Her Asian/American heritage, youth spent in the Middle East and European husband have greatly influenced her palate and creativity with food. She shares her small-batch recipes and photos/videos of her creations and the process on (
@agirlandaspoon) and blog (
agirlandaspoon.com).
This warm, seeded rye loaf is dense, wholesome, and perfect for an open-faced sandwich. The dough is mixed as a thick paste, not a kneadable dough, and rises only modestly, producing a tight crumb studded with grains and seeds. The addition of Harvest Spice brings subtle, comforting notes that work for savory or sweet toppings.
Inspired by the German and Nordic loaf pan rye breads, this recipe is written for a standard 9x5-inch loaf pan, yielding a wider, shorter loaf that can be sliced into different shapes. Like most rye breads, it benefits from a long cooling period and is best sliced the day after baking. As it is a very moist bread, it should last up to 5 days.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 14 H
TOTAL | 14 H 30 M
SERVINGS
| 1 loaf
Rye Poolish:
- In a medium bowl, mix the rye flour, water, and yeast until smooth. Cover and let ferment at room temperature about 8-12 hours, until bubbly and lightly domed.
- Grain & Seed Soaker: Combine the grains and seeds in a bowl. Pour the boiling water over them, stir well, cover, and soak for about 8-12 hours. The mixture should be fully hydrated.
Mix the Dough:
- In a large bowl, combine the rye poolish, seed soaker, and all remaining dough ingredients. Mix thoroughly with a sturdy spoon or spatula until fully combined.
- The dough should be a very thick paste, similar to thick cement or stiff oatmeal.
- If too loose, add rye flour 1-2 tablespoons at a time.
- If too stiff, add water 1 tablespoon at a time.
- Cover and rest for 30 minutes to allow full hydration.
Pan & Proof:
- Lightly grease a 9x5-inch (or 8x4-inch) loaf pan. Scrape the dough into the pan, pressing firmly to remove air pockets. Smooth the top with a wet spatula.
- Cover loosely and proof for 60-90 minutes, or until the dough has risen about 25-30%.
Bake:
- Near the end of the proof, preheat the oven to 425℉.
- Loosely cover the pan with foil and bake for 20 minutes. Remove the foil, reduce the oven temperature to 375℉ and bake for 25 minutes.
- Carefully remove the loaf from the pan and return it to the oven, directly on the rack, for a final 10 minutes to firm up the sides.
Cool & Cut:
- Cool completely on a wire rack - several hours minimum, but ideally overnight. This resting period is essential for the rye crumb to set.
- To cut into squares: slice the loaf in half (vertically) to create two square-shaped blocks, then place the cut side down to slice into thin squares.
Store in an airtight bag at room temperature for up to 5 days, or slice and freeze for longer storage.
Grain Options: Cracked rye berries are traditional in Nordic rye breads but can be hard to find. Coarse alternatives such as wheat berries, buckwheat groats, pearl barley, farro, or steel-cut oats all work well and contribute slightly different textures and flavors.
Serving Ideas: Serve as open-faced sandwiches with butter, cream cheese, sliced cheeses or meats, and vegetables like avocado, cucumber, and tomatoes. Top with fresh dill or finely chopped chives. For a sweet option, skyr, thick yogurt, or ricotta with honey are elegant choices, but the options are endless.
granulated
Granulated molasses provides rich, sweet molasses flavor in an easy-to-use, dry form.
0.28 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$10
Sweet + Savory Blend
spice blend collab
When creating this spice blend, I was inspired by my childhood growing up in a West Indian household, which is why it’s named Harvest Spice; for the cozy feeling of home and nostalgia the aroma of this blend invokes. The spices I used for this blend were all part of the dishes we enjoyed, especially during the holidays when the sweet scent of cinnamon, warm clove, citrusy cardamom, aromatic nutmeg, and peppery allspice permeated the air. I wanted this blend to pull double duty in the kitchen, so I added earthy coriander and the subdued bite of white pepper to bridge the gap between sweet and savory.
This incredibly versatile spice blend has limitless uses:
Breakfast recipes such as French toast or baked oatmealBaked goods such as pies, cakes, and cookiesMeat and poultry dishes, like Moroccan-inspired stews
Tips:
Add Harvest Spice to dry ingredients for sweet treats, then follow the recipe as instructed.When preparing your savory dishes, add the spices after the aromatics have softened and sautee briefly to avoid burning. This method allows the flavors to bloom and be efficiently distributed throughout the dish.
