My no knead ,seeded batch Rye Loaf is very easy to make! Soft on the inside, crusty on the outside, full of flavour and bursting with goodness! This delicious rye bread can be mastered by all…even first time bakers! Here’s how I make it..
Is seeded bread Better For You?
Seeded breads are packed with all the good stuff! Fibre, protein, vitamins, minerals, antioxidants and healthy fats. All these wonderful elements can help combat, heart disease, Diabetes and can even help to Lower Cholesterol.
But that’s not all! Here’s a few reasons why my No Knead Seeded Batch Rye bread is so good for you…
What’s In My No Knead seeded Batch Bread?
First let’s start with the seeds…
I used a 4 seed mix, including Pumpkin seeds, Sunflower Seeds, Golden Linseed and Hemp Seed. Each one has its own collection of health Benefits..
Pumpkin Seed Benefits
- Rich in Magnesium-Which in turn can help with muscle and nerve function, blood glucose levels, and blood pressure regulation.
- Shown To Increase Male Fertility
- Contain Healthy Fibres and Fats- can help to lower bad cholesterol and supports Heart Health
- Supports Bladder Health
- Good for Prostate Health.
- Provides Antioxidants-A diet high in antioxidants can reduce the risk of heart disease and certain cancers
- Supports Healthy Sleep
Sunflower Seed Benefits
- Rich in vitamin E and Antioxidants- which supports healthy skin, boosts immune function, and supports heart health.
- Packed with essential minerals like calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc- Which help to improve bone health, thyroid function and increase your ability to fight off viruses.
- Healthy Fats-Which help lower the risk of developing heart disease, improves blood cholesterol levels and helps reduce inflammation.
Golden Linseed Benefits
- Supports Bowel Health-When added to your diet it can be effective in managing irritable bowel syndrome and can even reduce bloating.
- Helpful during the menopause– Golden Linseed can have a stabilising effect on estrogen levels
- Rich In Antioxidants-A diet high in antioxidants can boost overall health, lower cholesterol and inflammation, and can also reduce the risk of heart disease and certain cancers
Hemp Seed Benefits
- A Rich source of magnesium- which can help to regulate your heartbeat and even prevent heart disease
- Contains linoleic acid- Which has been credited with lowering cholesterol levels by as much as 15%!
- Rich in protein, fibre, and healthy fatty acids such as omega-3s, which provide your body with energy and supports the overall health of many body systems. And omega-6s which help to stimulate skin and hair growth, support bone health and regulate the body’s metabolism.
Which flour ?
You can’t make a loaf of bread without flour.. I wanted this seeded Batch Loaf to be loaded with goodness! So,as Well as all the health giving seeds I decided to give my bread an extra boost with some added Rye!
The Health Benefits of Rye!
- Rye flour is truly a powerhouse of a Grain! Loaded with nutrients like phosphorus, magnesium, iron and Zinc. Rye can support the growth, repair and maintenance of all tissues and cells and reduce inflammation.
- Rye can Lower Insulin Response, Improving Blood Glucose levels.
- Given Rye’s high fibre content, it slows digestion, keeping you fuller for longer!
- Good for your Gut- It contains prebiotics, such as β-glucan, which is a soluble fibre that can aid and promote gut health.
*Any specific health claim or nutritional claims or information provided on the Website are for informational purposes only. Nothing on the Website is offered or intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. This Website is not intended to diagnose, treat, cure or prevent any disease. You assume full responsibility for consulting a qualified health professional regarding health conditions or concerns.
Why You’ll Love my Seeded Batch Rye Loaf Recipe!
- No Fancy Mixers or Labour- All thrown together in a bowl and no kneading! A very simple but wholesome bake
- It’s a beauty!- And impressive, the perfect table centrepiece! It would also make a lovely housewarming gift-add some cheese and wine to a gift basket, you’ve got yourself a party!
- Delicious- It has a wonderfully soft crumb and crisp crust the perfect accompaniment for Soups, Salads, Stews, Pastas and Sandwiches.
How To Make A No Knead Seeded Batch Rye Loaf
What You’ll Need
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- Digital Kitchen Scales
- Mixing bowl
- 2lb Loaf Tin
- Baking Paper or Baking Liner
- Rubber Spatula or wooden spoon
Ingredients
**As always the full detailed recipe can be found on the recipe card at the end of the post
- Quick action Yeast
- Strong White Bread Flour
- Rye Flour
- Luke warm water (not hot, it will kill the yeast)
- Salt
- Seeds (i used a 4 seed mix from Aldi) + extra for sprinkling on the top of the loaf
- Honey
- Vegetable oil
Instructions
- In a large bowl, mix together both flours, salt, yeast and seeds.
- In a separate bowl or Jug mix together the Honey and water until the honey dissolves
- Add the honey mix to the flour,then add 1 tbsp of the vegetable Oil. Mix all the ingredients together with a rubber spatula or wooden spoon until you have a thick sticky dough ball. Leave the dough in the mixing bowl and cover with a tea towel. Set aside in a warm place and allow to rise for 2 hours, or until doubled in size
- After the two hours, add the remaining tablespoon of vegetable oil and use your hand to gently rub it over the surface.
- Use your hands or a dough scraper to gently pull away the dough from the sides of the mixing bowl and turn it over, so the oil side of the dough is down. Using the dough scraper or your hands form a loaf shaped roll.
- Place the roll (seam side down) in a lined or oiled 2lb loaf tin.
- Use your fingers to gently press the dough into every nook of the loaf tin and push gently down the sides to create a mound like shape (see pictures) Press the seeds into the mound of the loaf, cover and set aside for 1 hour for the dough to puff up
- Preheat the oven to 190c
- Bake in the middle of the oven uncovered for 45 minutes
- Before cutting and serving, allow to cool on a wire rack for at least 30 minutes
How Long Will it Keep?
My Homemade seeded Batch Bread will keep for 3-4 days. But,you can extend its shelf life by 4-5 days by keeping it in the fridge.
Can you Freeze it?
Of course! Wrap in cling film, pop in a Freezer bag and freeze for up to 3 months. Thaw at room temperature.
Looking for More Bread Recipes ?
- Artisan Dinner Rolls
- Braided Bread
- Salt and Pepper Bread
- Fougasse Bread
- Caramelised Onion Focaccia Bread
- Boule Loaf
Looking For Dessert Ideas?
- Chocolate Marble Bundt Cake
- Chocolate Orange Biscotti Recipe
- Lavender and Lemon Chocolate Cake
- Berry and White Chocolate Flapjacks
- No Bake Dark Chocolate Tart
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No Knead Seeded Batch Rye Loaf
Ingredients
- 1 x sachet of Quick Action yeast
- 380 g Strong White Bread Flour
- 90 g Rye Flour
- 390 mls Lukewarm Water (Not hot it will kill the yeast)
- 2 tsp Salt
- 2 small handfuls of seeds (i used a 4 seed mix from Aldi) + extra for pressing on the top of the loaf
- 2 tbsp Honey
- 2 tbsp Vegetable oil
Instructions
- In a large bowl, mix together both flours, salt, yeast and seeds.
- In a separate bowl or Jug mix together the Honey and water until the honey dissolves
- Add the honey mix to the flour,then add 1 tbsp of the vegetable Oil. Mix all the ingredients together with a rubber spatula or wooden spoon until you have a thick sticky dough ball.
- Leave the dough in the mixing bowl and cover with a tea towel. Set aside in a warm place and allow to rise for 2 hours, or until doubled in size
- After the two hours, add the remaining tablespoon of vegetable oil and use your hand to gently rub it over the surface.
- Use your hands or a dough scraper to gently pull away the dough from the sides of the mixing bowl and turn it over, so the oil side of the dough is down.
- Using the dough scraper or your hands form a loaf shaped roll.Place the roll (seam side down) in a lined or oiled 2lb loaf tin.
- Use your fingers to gently press the dough into every nook of the loaf tin and push gently down the sides to create a mound like shape (see pictures)
- Press the seeds into the mound of the loaf, cover and set aside for 1 hour for the dough to puff up
- Preheat the oven to 190c
- Bake in the middle of the oven uncovered for 45 minutes
- Before cutting and serving, allow to cool on a wire rack for at least 30 minutes