Crumbled Flax and Black Sesame Rye BreadPrint Recipe
- 600 g rye flour
- 1 packet dry yeast
- 420 ml warm water
- 1 tbsp honey
- egg white
- 1 tbsp water
- 3 tbsp flaxseed
- 3 tbsp black sesame seeds
Place the warm water in the stand mixer bowl and sprinkle with yeast, after 5 minutes add 1/2 of the honey and stir with a spoon.
Place the bowl so its sturdy in the stand mixer that has been fitted with a dough hook and add 1/2 of the rye flour to it, start the kneading process on low and slowly incorporate the rest of the flour. Let the dough hook run for 8-10 minutes once all the flour has been incorporated.
Remove the bowl and cover with a kitchen towel and let the dough rise in a dark warm place for at least 30 minutes or until doubled in size. Once it has doubled, punch down the dough.
Lightly flour your working surface or kitchen counter and remove the bread dough to form into a football shape bread. Place onto a baking sheet.
In a cup separate the egg yolk from white, reserving the whites. Mix the whites with the remaining 1/2 tbsp of honey and 1 tbsp of water and use a pastry brush to brush onto the bread loaf, this will help the seeds stick to the bread.
Top bread with black sesame seeds, crushed whole flaxseeds, and Maldon sea salt flakes and place into the cold oven. Start the oven to heat at 428 F and bake for 40 minutes or until golden brown.
The egg white, honey and water mix help the seeds to stick to the bread so you can then slice freely without an overload of seeds left on the cutting board. To crumble the whole flax seeds you can place them in a mortar and pestle and crush or in between two layers of parchment paper and use a rolling pin to crush. Save the yolk for a homemade mayo or lemon curd.
Can’t stop eating this bread. Really, I dreamt about it. Its already been paired with homemade mayo ( that I made from the leftover yolk in this recipe) and cured meat, dipped in a olive oil and tomato salad, toasted and topped with nut butter and jam, and of course the obligatory end bite right out of the oven.
Its super toasted and crunchy on the outside thanks to the egg wash and omega packed seeds, and has huge pockets of air on the inside from the yeast. Theres a slight hint of sweetness from the honey thats added to help the yeast feed on the gluten and a tang from the rye flour base. Every now and then you’ll be lucky enough to hit a flaky, crunchy piece of Maldon salt which adds to the contradictions in this loaf. Two bits of advice before you start, make sure you knead it enough as thats key here to activate the airy quality of the bread, and double the recipe to make 2 loaves, trust me on this.