Wholemeal Dark Rye And Potato Bread
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A hearty wholemeal rye bread with mashed potato and sunflower seeds, offering a dense, moist crumb and rich dark crust.
Ingredients
- 55 g chopped rye grains
- 60 g cold water
- large baking potatoes
- 60 g rye sourdough starter
- 200 g water
- 235 g wholemeal rye flour
- 10 g fresh yeast
- 8 g fine salt
- 190 g sunflower seeds
- 45 g black treacle
- butter or oil for greasing
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 262 mg
- Iron: 20.8 mg
- Magnesium: 1044 mg
- Phosphorus: 2533 mg
- Potassium: 3697 mg
- Zinc: 20.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 55 g chopped rye grains
- 60 g cold water
- large baking potatoes
- 60 g rye sourdough starter
- 200 g water
- 235 g wholemeal rye flour
- 10 g fresh yeast
- 8 g fine salt
- 190 g sunflower seeds
- 45 g black treacle
Prepare
- butter or oil, for greasing
Let's Cook
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Step 1.
Cover the chopped rye grains with the cold water in a small bowl. Let them soak at room temperature for 24 hours.
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Step 2.
Heat the oven to 220°C/200°C fan/425°F/gas 7. Bake the potato(s) for 1 hour or until soft when pierced. Let cool completely, then scrape the flesh from the skin, mash it, and measure 235g/8½oz/1 cup.
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Step 3.
In a large bowl, combine the soaked rye grains (with any remaining liquid), mashed potato, rye sourdough starter, water, wholemeal rye flour, fresh yeast, salt, sunflower seeds, and black treacle. Mix thoroughly with a spoon or your hands for a few minutes until the dough changes from brown to a lighter, yellower shade. The dough will be very wet and sticky. Cover the bowl and leave at room temperature for about 3 hours, until puffed up with small holes on the surface.
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Step 4.
Grease a 1kg/2lb loaf tin with butter or oil. Dust a work surface with rye flour, turn the dough out onto it, and shape it into a log to fit the tin. Place the dough in the tin, flatten the top with wetted fingers, and dust with rye flour. Cover and leave at room temperature for 1–2 hours, until cracks appear on the surface.
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Step 5.
Heat the oven to 240°C/220°C fan/475°F/gas 8–9. Dust the top of the dough again with rye flour, place the tin in the oven, and bake for 20 minutes. Then reduce the oven temperature to 190°C/170°C fan/375°F/gas 5 and bake for another 35 minutes, until the loaf has a rich dark crust. Let cool in the tin for a few minutes, then turn out onto a wire rack to cool completely. For best flavor, wrap and store overnight before slicing.