Rustic Seeded Rye Bread

How We Developed the Ideal Seeded Rye Bread (After 4 Tries!)

This artisan bread recipe went through 4 iterations before it was perfect. When developing this recipe, we wanted to adapt a tried and true recipe for simple white bread by using rye flour and seeds for added flavor and texture. I made this rustic seeded rye bread loaf (with the best crust ever) completely from scratch—just like in the good old days—baked right in the oven, no machines involved. That said, if you're looking for something more hands-off, I also have a super reliable bread machine recipe with thousands of reviews. It’s a great option when you want fresh bread with less effort. You can find it here.

1. On our first attempt we added too much water - close to 85% hydration - which resulted in an incredibly sticky dough that would not hold its shape. We did however successfully get a useable loaf out of it as we baked it in a high sided loaf tin. So all is not lost if your dough has too much water!
2. On to attempt number two - we reduced the water but it was still a bit too wet to work with and resulted in a flat loaf as it wasn’t easy to shape.
3. For attempt three we reduced the water by 25 grams which is not even 2 whole tablespoons but this was in fact the perfect amount. So, although the water as listed at 1 ⅓ cups plus 1 tablespoon might seem very exact it’s important to measure properly for the best results as a tablespoon or two can make all the difference! Our third attempt was perfect but instead of uncovering the bread in the final 5 minutes of baking time we uncovered 10 minutes before which led to some burned seeds on top of the bread.
4. Our final and perfect attempt was number four - we settled on 72% hydration which enabled us to easily shape the loaf prior to baking and resulted in a better rise and an excellent crumb texture. We baked the loaf covered for 35 minutes removing the lid for the last 5 minutes which browned the top really nicely.

Kneading vs. No-Kneading: What Worked Best for Our Seeded Rye Loaf

As rye flour is very low gluten this dough benefited from some hand kneading in the bowl at step 3 in the recipe. Since this rustic bread also contains bread flour which is high in gluten, we tested the dough by not kneading it at all and the bread did still rise and was very satisfactory (attempt number 3). But we did find on attempt 4 that by kneading it helped to develop the gluten and gave a better rise overall.

Baking Bread: Cloche vs. Dutch Oven vs. Baking Sheet

We used a bread cloche to bake this artisan rye bread which I highly recommend for avid bakers. This is not an essential but a good vessel to bake artisan bread because it creates a steamy environment which produces really good crust formation - perfect for rustic-style rye loaf. You can achieve a very similar result with a dutch oven. We have also made many loaves of bread using a simple baking sheet and this will also produce excellent results. We would recommend keeping an eye on the bread if using a sheet to make sure it’s not over-browning in which case cover it loosely with some foil.

Let It Rest: The Crucial Final Step in Bread Baking

Although the smell of freshly baked artisan bread is incredibly enticing and you will want to slice it right away, allowing the bread to cool is one of the most underrated steps in bread baking! For a loaf that contains rye (less gluten and more moisture) it’s important to leave it to cool for 3-4 hours. 

When the bread comes out of the oven the inside crumb is still full of steam. Cutting it too soon releases steam too early. So if you’ve ever had bread with a gummy or doughy texture you probably cut it open too early.

Freezing and Storage Instructions

Any leftover Seeded Rye Bread can be stored in a paper bag or wrapped in a clean kitchen towel and stored at room temperature where it will stay fresh for up to 5 days. It can be frozen for up to 3 months, slice it before wrapping in foil and placing in a freezer-safe bag.

What to Serve with Rustic Seeded Rye Bread

Artisan bread pairs especially well with hearty soups and stews like my minestrone soup, Italian sausage potato soup, or white lasagna soup. It’s also excellent alongside a cheese board, particularly with bold cheeses like sharp cheddar, aged gouda, or blue cheese. Or, serve it with my strawberry baked brie or baked brie with apples. Rye bread works surprisingly well with sweet pairings too—try it with butter and jam, honey, or apple butter. Or, with my cooked sweet apples.

How to Make Seeded Rye Bread (Step-by-Step)

• You only need 7 basic ingredients to make this artisan rye bread: bread flour, rye flour, instant yeast, flaky sea salt, mixed seeds, honey, and water. The photo below shows them all.

• Dry ingredients: In a large bowl, mix bread flour, rye flour, yeast, salt, and seeds.

• Wet ingredients: Stir honey into warm water, then pour into the dry ingredients and mix until no dry flour remains.
• Knead the dough in the bowl for about 5 minutes.

• Cover and let rise until doubled (1.5 to 3 hours at room temp, or overnight in the fridge for better flavor).
• Once risen, bring chilled dough to room temp if needed.
• Preheat oven to 425ºF and prepare a bread baking vessel: line a Dutch oven, bread cloche, or baking sheet lined with lightly floured parchment paper.

• Shape dough into a tight ball, place in the prepared bread baking vessel, top the loaf with 4 tablespoons of mixed seeds, and let rise for 30 minutes.
• Just before baking, use a sharp knife to make a cut about ½ inch deep down the center of the bread.

• Bake for 40 minutes, uncovering the lid for the final 5 minutes if using a Dutch oven. If using a baking sheet and browning too fast, cover with foil.
• Bread is done when it sounds hollow or reaches 200–210ºF internally.
• Cool for 3–4 hours before slicing.