Rye kernel bread

Rye kernel bread

Total: 6 hr 15 Min. | Active: 45 Min.
Nutritional value / 100 g: 276 kcal
, Fat: 7 g
, Carbohydrate: 40 g
, Protein: 10 g


1 piece


The original recipe with guaranteed success is for 1 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Flour mixture

300g wholemeal rye flour
200g wholemeal flour
80g sunflower seeds
40g linseed
1 ½tsp salt
1parcel dry yeast (approx. 7 g)


3dl buttermilk
100g treacle
a little water
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One loaf tin (approx. 30 cm), lined with baking paper

How it's done

Flour mixture

In the bowl from a food processor, mix the flour with all the other ingredients up to and including the yeast.


Put the buttermilk and molasses in a pan, warm gently (test using a finger – the mixture must not get hot). Pour the fluid into the flour mixture, knead on a low setting in a food processor for approx. 15 mins. Transfer the dough to the prepared tin, coat with a little water.

To bake

Approx. 4 hrs. in the centre of an oven preheated to 120°C. Cover the dish with foil. Turn off the oven, leave the bread in there to dry out for approx. 1 1/2 hrs. Remove from the oven, remove the bread from the tin and place on a rack to cool.

Good to know
Tip: The bread will keep for up to a week if wrapped in foil.

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