Quick Rye Bread

Name: Quick Rye Bread
Ingredients: 4 cups rye flour; 1 cup all-purpose flour; 1 tablespoon coarse salt; 2 teaspoons baking powder; 12 teaspoon baking soda; 34 tablespoon sunflower seeds; 3 tablespoons sesame seeds, toasted; 2 tablespoons flax seeds; 12 teaspoon cumin seed, lightly crushed; 4 ounces unsalted butter, chilled and cut into small pieces plus more for pans; 2 cups plain yogurt; 12 cup whole milk; 14 cup honey; 2 large eggs; 2 tablespoons mixed seeds, for sprinkling (sunflower, sesame, flax, cumin)

15 ingredients

13 steps

Ingredients

4 cups rye flour
1 cup all-purpose flour
1 tablespoon coarse salt
2 teaspoons baking powder
12 teaspoon baking soda
34 tablespoon sunflower seeds
3 tablespoons sesame seeds, toasted
2 tablespoons flax seeds
12 teaspoon cumin seed, lightly crushed
4 ounces unsalted butter, chilled and cut into small pieces plus more for pans
2 cups plain yogurt
12 cup whole milk
14 cup honey
2 large eggs
2 tablespoons mixed seeds, for sprinkling (sunflower, sesame, flax, cumin)

Directions

1

Preheat oven to 350F Place a baking sheet on center rack.
2

Butter four 6 x 3 x 2 loaf pans, line with parchment, and butter parchment.
3

Mix flours, salt, baking powder, baking soda, and seeds.
4

Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until mixture resembles coarse crumbs.
5

Whisk together yogurt, milk, honey and eggs.
6

Make a well in center of flour mixture, and pour in yogurt mixture.
7

Stir well to combine, batter will be sticky.
8

Spoon batter into pans, smoothing tops.
9

Scatter seeds on top of batter.
10

Transfer pans to baking sheet, and bake until loaves are slightly cracked, and golden brown, about 1 hour.
11

A skewer inserted into centers should come out clean.
12

Let cool in pans for 15 minutes.
13

Turn out onto wire racks, and let stand for 2 hours.