Quick Recipe Version (TL;DR)
Quick Ingredients
- 240 g medium or dark rye flour (about 2 cups)
- 240 g whole wheat flour (about 2 cups)
- 120 g bread flour (about 1 cup)
- 30 g rolled oats (about 1/3 cup)
- 120 g sunflower seeds, toasted and divided (about 1 cup; 80 g in dough, 40 g topping)
- 500 g warm water, 38–40°C (100–104°F) (500 ml)
- 30 g honey or molasses (about 1 1/2 tbsp)
- 20 g neutral oil (about 1 1/2 tbsp)
- 12 g fine sea salt (2 tsp)
- 7 g instant yeast (2 1/4 tsp)
- 1 tsp caraway seeds (optional)
- Extra oil or butter for the pan; 1 tbsp water for brushing
Do This
- 1. Toast sunflower seeds in a dry skillet over medium heat 3–5 minutes; cool. Grease and line a 9×5 in loaf tin.
- 2. Whisk flours, oats, yeast, and caraway (if using). Stir in warm water and honey until shaggy; rest 20 minutes.
- 3. Add salt and oil; knead 6–8 minutes (dough will be sticky). Mix in 80 g toasted seeds.
- 4. Bulk rise covered until puffy and 50% larger, about 60–75 minutes at warm room temp.
- 5. Shape into a snug log, place in tin seam-down. Brush top with water; press on remaining 40 g seeds.
- 6. Proof 45–60 minutes until the dome is about 2 cm (3/4 in) above the rim. Preheat oven to 220°C/425°F.
- 7. Bake 15 min at 220°C/425°F, then 30–35 min at 190°C/375°F to 96°C/205°F internal. Cool 1 hour before slicing.
Why You’ll Love This Recipe
- Deep, earthy rye flavor balanced by nutty whole wheat and gentle sweetness from honey or molasses.
- Pan-baked loaf for reliable structure and easy slicing—perfect for toast, sandwiches, and hearty spreads.
- Sunflower seeds inside and on top add crunch, aroma, and beautiful texture.
- Simple, forgiving method with clear timings, ideal for home bakers new to rye breads.
Grocery List
- Produce: None
- Dairy: Optional unsalted butter for greasing or serving
- Pantry: Rye flour, whole wheat flour, bread flour, rolled oats, sunflower seeds, honey or molasses, neutral oil, fine sea salt, instant yeast, optional caraway seeds
Full Ingredients
Dough
- 240 g medium or dark rye flour (about 2 cups)
- 240 g whole wheat flour (about 2 cups)
- 120 g bread flour (about 1 cup)
- 30 g rolled oats (about 1/3 cup)
- 7 g instant yeast (2 1/4 tsp; use 9 g active dry if substituting)
- 500 g warm water, 38–40°C (100–104°F) (500 ml)
- 30 g honey or molasses (about 1 1/2 tbsp)
- 20 g neutral oil (about 1 1/2 tbsp)
- 12 g fine sea salt (2 tsp)
- 1 tsp caraway seeds (optional but classic with rye)
Seeds & Topping
- 120 g sunflower seeds, toasted and divided (about 1 cup total; 80 g for dough, 40 g for topping)
- 1 tbsp water for brushing the top
For the Pan
- 1 tsp neutral oil or soft butter, for greasing
- Optional: parchment sling for easy removal
Step-by-Step Instructions
Step 1: Toast the seeds and prep the tin
Place the sunflower seeds in a dry skillet over medium heat. Stir frequently until fragrant and lightly golden, 3–5 minutes. Immediately transfer to a cool plate so they do not continue to brown. Grease a 9×5 in (23×13 cm) loaf tin and line with a parchment sling if you have one.
Step 2: Combine the dry mix and hydrate
In a large bowl (or the bowl of a stand mixer), whisk together the rye flour, whole wheat flour, bread flour, rolled oats, instant yeast, and caraway if using. Add the warm water and honey. Stir with a sturdy spoon or dough hook until no dry spots remain; the dough will be sticky and shaggy. Cover and rest for 20 minutes to fully hydrate the whole grains.
Step 3: Add salt and oil, then knead
Sprinkle in the salt and pour in the oil. Knead by stand mixer on speed 2 for 6–8 minutes, or by hand with a bench scraper, folding and pressing until the dough feels cohesive and elastic. It will remain tacky—avoid adding extra flour unless it is unmanageably wet. Fold in 80 g of the toasted sunflower seeds just until evenly distributed.
Step 4: First rise (bulk ferment)
Scrape the dough into a lightly oiled bowl and cover. Let rise at warm room temperature (24–27°C / 75–80°F) until puffy and about 50% larger, 60–75 minutes. Wholegrain doughs rise more modestly than white doughs—look for aeration and a domed surface.
Step 5: Shape and seed the top
Turn the dough onto a lightly oiled surface. Gently pat into a rectangle about the length of your tin. Roll up tightly into a log, pinching the seam closed to build surface tension. Place seam-side down in the prepared tin. Brush the top lightly with water and sprinkle on the remaining 40 g toasted sunflower seeds, pressing them so they adhere.
Step 6: Final proof and preheat
Cover and proof until the loaf crowns about 2 cm (3/4 in) above the rim and springs back slowly when gently pressed, 45–60 minutes depending on room temperature. Near the end of proofing, preheat the oven to 220°C/425°F. For extra oven spring, place a small metal pan on the lower rack to preheat for steam.
Step 7: Bake, finish, and cool
Optional steam: Pour 1 cup hot water into the preheated pan as you load the bread. Bake the loaf for 15 minutes at 220°C/425°F, then reduce to 190°C/375°F and bake 30–35 minutes more, until the crust is a deep brown, the loaf sounds hollow, and the internal temperature registers 96°C/205°F. Cool in the tin 10 minutes, then unmold to a rack and cool at least 1 hour before slicing to set the crumb.
Pro Tips
- If using active dry yeast, bloom it in the warm water with the honey for 5–10 minutes until foamy, then proceed.
- Rye dough stays sticky. Use lightly oiled hands and tools instead of extra flour to avoid drying out the loaf.
- For a softer crust, lightly brush the hot loaf with water or melted butter right after baking.
- Small kitchen? Skip the steam pan and mist the oven walls with water right after loading; close the door quickly.
- Cool completely before slicing; cutting too soon compresses the tender rye/whole wheat crumb.
Variations
- Deli-Style Rye: Use molasses (not honey) and add 2 tsp caraway seeds. Brush the top with a cornstarch wash for shine.
- Seed Medley: Swap half the sunflower seeds for pumpkin seeds; add 1 tbsp flax seeds to the dough for extra nuttiness.
- Deeper Wholegrain: Replace the bread flour with more whole wheat for a heartier, denser loaf; increase water by 20–30 g if needed.
Storage & Make-Ahead
Store the fully cooled loaf in a paper bag or bread box for 2 days at room temperature, or wrap tightly in plastic to keep it soft. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast slices straight from frozen. For make-ahead flavor, cover the mixed dough after Step 3 and cold-ferment 12–18 hours, then continue with shaping and proofing (final proof may take longer when starting cold).
Nutrition (per serving)
Approximate for 1 slice (1/12 loaf): 270 calories; 7 g protein; 7 g fat; 44 g carbohydrates; 6 g fiber; 360 mg sodium. Values will vary with ingredient brands and exact slice thickness.
