Slice it thinly, serve it in a Scandinavian style with smoked fish, cold butter and pickles as suggested by Dan. Another tip from him is, only let it rise by a quarter as rye flour dough can collapse if it rises too much.
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| Here, I use Pyrex ware. |
Ingredients
100g each linseed, pumpkin and sunflower seeds
About 300ml warm water
50g soft dark brown sugar
2 tsp instant dry yeast
25ml pimpkin or sunflower oil
250g stoneground rye flour
75g wholemeal or spelt flour
75g strong white flour
1 tsp salt
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| kneaded to a firm dough |
Methods
Toast the seeds for 15 minutes, 180C. Cool. Set aside one handful, the remaining seeds mix in with the water, sugar and yeast. Leave for a few minutes, then add in oil, flours and salt, mix to a firm dough, add a dash of water if it is needed. Leave for 10 minutes.
Knead lightly for 10 seconds. Cover and leave for 45 minutes.
Line the the bread tin with a parchment paper, shape and fit into the tin, press firmly in ( I used Pyrex ware instead).
Brush top with water, sprinkle the remaining handful of seeds.
Cover and leave until it has risen just a quarter.
(Dan mentioned that, you just want it to have a slight rise, further longer witll crumble the bread when it is sliced).
Bake at 200C for about 45 minutes.
Remove from the tin, cover with a cloth and leave to cool.
Wrap with paper and slice the next day.
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