400g white flour (you can use bread flour or all purpose flour)
100g rye flour
5g dried yeast
300ml warm water
2 teaspoons of seeds
Making Simple Crusty Bread
Some brands of dried yeast have information on the pack how much you should use for a certain amount of flour, just stick to that. If no information is given, 5 grams of dried yeast should be right for 500 grams of flour.
If you want to use loads of seeds in your bread, you should soak them in a little water over night because otherwise they would dehydrate the dough. If you decide to soak the seeds, only use very little water, don’t drown them.
I used 1 teaspoon of sunflower seeds and 1 teaspoon linseeds, but it is really up to you which seeds you want to use, just pick the ones you like best, or none at all ;)
Put the dried yeast, flour, salt, warm water and seeds into a mixing bowl and combine the ingredients. Next put the dough out onto a dry surface (you can lightly flour the surface, but generally the dough shouldn’t be too sticky) and start working the dough. You can work the dough by holding on to a bit with your one hand and push the dough away from you with the other. After bring the dough back by rolling it up, turn it 90° and repeat for loads of times. It is quite important that you work the dough so that it becomes elastic. You will notice after about 5 minutes that the dough doesn’t tear anymore, but can be stretched easily. Now form the dough into a round shape, put it into a clean bowl (you might want to lightly oil the bowl so that the dough doesn’t stick to it too much when taking it out later), cover it with a tea towel and let it rise in a warm place until it has doubled in size.
It is important that you let it rise in a warm place because otherwise the dough wouldn’t really rise and the bread would turn out very doughy and heavy. I like to fill a sink with hot water and put the bowl inside it.
After about an hour the dough should have doubled in size and you can put it back out onto the kitchen counter. Press the air out of the dough with your fingers as if you played piano with all 10 fingers at once. Now it is time to put the dough into a nice round shape. Imagine the flat dough as a clock. Take the dough at 12 o’clock and bring it into the middle. Turn the dough slightly and do the same for 1 o’clock, 2 o’clock, etc. You should do it for as many rounds as you feel necessary to have a nice round shaped dough. Turn it around now and put it to rest for another half hour.
After another half hour the dough should have gotten bigger again now you can put it into the oven, but make sure you score it before it goes in. This way you make sure that it can rise without cracking open on the sides, you give it room to rise into the direction you want it to. You can score it however you like, give it 3 cuts in a row, in a triangular shape, or any other you think might look nice. I scored mine in the shape of the Roman “I”.
Now put it into the preheated oven on 220 degrees for about a half hour. You can also leave it in a bit longer if you want the crust to be even crunchier.
If you want to double check if the loaf is baked when you take it out of the oven, just turn it around and knock on it. If it sounds hollow, the bread is baked.
This might be a lot of text now and it might sound a bit complicated, but if you try it out, it turns out to be very simple and delicious.