Do you ever crave an easy, fast, healthy, and tasty bread that you know everyone in your household will gobble up? This recipe meets all of those specs for me and maybe it will for you too. I originally made this bread as a gift and included dried cranberries. The combination of grains, seeds, and nuts smelled so delicious, I made the bread again, this time for my family. I skipped the dried fruit though, and added even more seeds for a really versatile (and large) bread that’s great for dipping in soups and stews, sandwiches, and breakfast toast.
The recipe instructions cover both options: dried fruit vs. more seeds and nuts. Also you are free to use different flours if you prefer, though I think the buckwheat and rye flours add lovely flavors and complexity. If you substitute a strong whole wheat flour instead of white bread flour, add more water to the dough. If you use a lower protein bread flour or all purpose flour (Breadtopia’s bread flour has 13.5% protein), use less water in the dough.
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- Milling rye and buckwheat flour
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- Toasting sunflower seeds, pumpkin seeds, walnuts
The recipe is scaled to fill the Emile Henry Pullman/Long Loaf Baker and the Large USA Pullman Pan (13 x 4 x 4 inches). You can also use a larger clay baker or Dutch Oven, such as the Hearth Baker, Combo Baker, Batard Baker, and Spun Iron Cloche.
For a standard-size loaf, whether baked in a clay baker, Dutch oven, or small Pullman pan, multiply the ingredients by 0.7 to scale down the recipe.
For a medium loaf pan (9 x 5 x 2.75 inches), multiply the ingredients by 0.6 to reduce the dough size.
Large loaf made with 1.6 kg dough
Additional Resources
How to convert a recipe between sourdough and yeast
With dried cranberries
Check out the Photo Gallery after the recipe for fermentation and proofing before-and-after photos.
Rye and Buckwheat Seeded Bread with Walnuts
This quick, versatile bread recipe packs in a lot of flavor, nutrients, fiber, and healthy fats. Organic bread flour, buckwheat, rye, nuts, and seeds combine to make a tasty, texture-rich experience. Add dried cranberries or raisins for some sweetness if that strikes your fancy.
Total Time
1 hour, 20 minutes
Ingredients
Main Ingredients
with dried fruit
- 210 grams dried fruit e.g. cranberries ~1 3/4 cups
- 150 grams toasted chopped nuts and seeds (100g walnuts/50g pumpkin seeds) ~1 1/4 cups total
without dried fruit
- 240 grams toasted chopped nuts and seeds (120g walnuts/60g pumpkin seeds/50g sunflower seeds) ~2 cups total
Instructions
- This dough takes 1-2 hours for the first rise and 30-60 minutes for the second rise in a 70°F kitchen.
- Lightly toast chopped nuts and seeds by spreading a sheet pan and baking at 325°F for 5-10 minutes.
- In a large bowl (stand mixer if you prefer), combine all of the ingredients and mix 3-5 minutes until throughly combined.
- Transfer the dough to a lightly oiled container with measuring marks if possible. Cover and let the dough rise until it has doubled, about 2 hours in a 70°F kitchen.
- Scrape the dough out onto a well-floured work surface, de-gas it, and shape into a long loaf. This video shows one possible shaping method.
- Grease or line with parchment an Emile Henry Pullman pan or metal Pullman pan. Transfer the dough to the pan and lay it seam-side down.
- Cover the dough and let it rise again for 30-45 minutes or until it crests over the rim of the pan. While the dough is rising, begin the oven preheat to 450°F.
- Cover the pan and load into the oven. Bake for 40 minutes covered and another 5-10 minutes uncovered. Aim for an internal temperature over 205°F.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before taking it out of the pan to cool on a rack. If desired, cool on one side for 15 minutes and then the other side for 15 minutes before setting the loaf upright. This will reduced settling of the crumb.
Notes
* For the cranberry variation, I used sprouted rye flour, which added a little more sweetness and sped up the fermentation.
