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–+ loaf

Sunflower Rye Bread

5 from 1 vote
This simple no-knead sunflower rye has a hearty, chewy texture ideal for toast and sandwiches. It’s a quick rise with a nutty, slightly tangy flavour and it freezes beautifully!
Total time: 4.25 - 5.25 hours
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Keyword: bread, no-knead, rye bread, sunflower rye
Servings: 1 loaf

Equipment

  • Whisk
  • 4 Qt mixing bowl
  • Spatula
  • Bread loaf pan
  • Wire cooling rack

Ingredients

  • 1¾ cups water room temperature
  • 2 tablespoons liquid honey
  • 2 teaspoons active dry yeast
  • 3 cups bread or whole wheat all-purpose flour
  • 1 cup rye flour, dark or light
  • 2 teaspoons kosher or fine sea salt
  • 2 teaspoons caraway seeds
  • ½ cup raw or roasted sunflower seeds
  • 2 tablespoons extra-virgin olive oil, divided
  • Butter or vegetable oil for greasing the pan
US Customary - Metric

Instructions

  • Add the honey to the water and whisk together. Add active dry yeast and let sit for 10-15 minutes.
  • In a large mixing bowl, whisk together flours, salt, caraway and sunflower seeds. Pour in the yeast mixture and half the olive oil. Using a rubber spatula, mix together all ingredients until a sticky ball is formed and no flour bits remain.
  • Cover and let dough rise somewhere warm until it has doubled in size, about 2-3 hours. It will be sticky and well-hydrated.
  • Once the dough has doubled, lightly butter a loaf pan. Drizzle the remaining tablespoon of olive oil across the top of the dough and brush it over the surface to coat. Using your hand or a dough scraper, pull the dough out onto a lightly floured surface, oiled side down, and shape it into a loaf. Lift and transfer dough into prepared loaf pan. If needed, lift each end from the middle and gently stretch it into the corners so the dough fills the pan.
  • Set aside, uncovered, and let rise for another hour. As it rises, you’ll start to see bubble formation and the top will smooth out.
  • When you’re ready to bake, preheat oven to 375ºF (190ºC) then bake for 45 minutes until the top is browned and it sounds hollow when you tap on the top. Turn loaf out onto a wire cooling rack and let cool for an hour before slicing to allow the cooking process to complete.

Notes

Loaf pan: If using an 8.5 x 4.5-inch pan, the dough should rise above the edge of the pan during the second rise and result in a slightly taller loaf. Using a 9 x 5-inch pan will produce a wider, slightly flatter loaf.
Storage: Bread will keep well sealed on the counter for 3-4 days or in the fridge for up to a week. Sliced bread will freeze well in an airtight container or freezer bag for several months.