Seedy Rye Loaf
Baker Betsy Gonzalez of Osono Bread | Atlanta
Yield: 1 loaf
Adapted by StarChefs | March 2023
INGREDIENTS
Soaker:
336 grams cracked whole rye
80 grams toasted pepitas, plus more for baking
80 grams toasted sunflower seeds, plus more for baking
80 grams toasted linseeds, plus more for baking
Rye Dough:
11 grams sorghum
262 grams whole rye flour
151 grams rye levain
9 grams sea salt
METHOD
Soaker:
In a nonreactive container, combine all ingredients with 214 grams boiling water. Cover and let sit at room temperature overnight.
For the Rye Dough:
In the bowl of a stand mixer fitted with a paddle attachment, combine all ingredients with 790 grams Soaker and 236 grams warm water. Mix until the dough is homogenous and comes together, it should be very sticky. Using wet hands, scoop dough into a greased loaf pan. With a plastic dough scraper, smooth the dough in the pan, using water as needed. Sprinkle top with an even mix of sunflower seeds, linseeds, and pepitas. Lightly press to adhere seeds to dough. Let proof 4 to 6 hours, or until the surface cracks and the dough has increased in size by thirty percent.
To Assemble and Serve:
Heat oven to 515°F. Transfer prepared Rye Dough loaf to the oven, then immediately drop temperature to 500°F. Bake 25 minutes. Rotate loaf, then drop temperature to 450°F. Continue to bake 25 minutes. Once caramelized in appearance, turn off oven and leave loaf inside for 10 additional minutes, until the internal temperature of the loaf reaches 210°F. Remove loaf from oven and flip onto a wire rack to cool. Once cooled, wrap in bread cloth or plastic wrap. Allow loaf to rest 24 to 48 hours before serving.
