Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, rye bread with dates and seeds. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Rye Bread with Dates and Seeds is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Rye Bread with Dates and Seeds is something that I have loved my entire life.

The dark rye flour and sweet dates are a perfect pairing and this Scandinavian loaf goes brilliantly with cheese. Tip the risen dough onto a floured surface, then knead briefly to knock the air out. Sprinkle over the chopped dates and knead them into the dough.

To begin with this particular recipe, we have to prepare a few components. You can cook rye bread with dates and seeds using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rye Bread with Dates and Seeds:

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

Chopped dates and walnuts are soaked before being added to the dough. The result is a moist, sweet and nutty loaf of bread. 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.

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.

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. A slow-fermented rye starter gives the bread its signature earthy acidity. Building your own rye starter is easier than you think, so if you have the time, try making your own. If you're in a hurry, stop by your local bakery and ask nicely.

So that is going to wrap this up for this special food rye bread with dates and seeds recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!