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Seeded Rye Bread

This Seeded Rye Bread is healthy-ish, full of flavor and texture and crunch, and basically foolproof. It's the perfect sandwich bread to make at home!

Course Healthy Junk
Prep Time 20 minutes
Cook Time 50 minutes
Rise Time 3 hours
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Brewing Happiness


  • 1 cup Bob's Red Mill Organic Dark Rye Flour packed
  • 2 cups Bob's Red Mill Artisan Bread Flour packed and divided
  • 1 tsp sea salt
  • 1 1/2 tsp caraway seeds
  • 3 tbsp coconut sugar (sub cane sugar)
  • 2 tsp active dry yeast
  • 3 tbsp raw pumpkin seeds divided
  • 3 tbsp raw sunflower seeds divided
  • 1 1/4 cup warm water
  • 1/4 cup neutral oil, like grapeseed or avocado oil
  • 1 tbsp cornmeal


  1. In a medium or large sized bowl, add your packed Bob's Red Mill Organic Dark Rye Flour ,1 1/2 cups of packed Bob's Red Mill Artisan Bread Flour, sea salt, caraway seeds, coconut sugar, active dry yeast, 2 tbsp pumpkin seeds, and 2 tbsp sunflower seeds. Whisk until well combined. 

  2. Add warm water and oil to the bowl and mix with a spatula until a wet, shaggy dough forms. 

  3. Flour a surface with remaining 1/2 cup bread flour. Add dough to the surface. Begin to knead dough, sprinkling flour over the top to keep if from sticking to your hands. Knead for 5-7 minutes, or until the flour has nearly all folded in to the dough and it is no longer sticky. 

  4. Lightly oil a large bowl and add dough to the bowl. Cover with plastic wrap and let rise for 2 hours at room temperature. It should double in size. 

  5. After 2 hours, punch down the dough and form it into a ball. Sprinkle remaining 1 tbsp of pumpkin seeds and sunflower seeds onto the top of the dough and gently press it in. Reform the dough into a ball.

  6. Line your bowl with parchment paper, large enough for the edges to reach over the top of the bowl. Sprinkle the bottom of the parchment paper with about 3/4 tbsp cornmeal. Place dough seed side up into the parchment-lined bowl. Cover with a cloth towel and let rise for 1 hour. 

  7. 30 minutes into the second rise, begin to preheat your oven to 450. Heat your empty dutch oven or loaf pan inside the oven while the oven preheats. 

  8. After 1 hour of rising and 30 minutes of preheating, transfer your dough (and parchment paper) to your heated baking dish. If using a dutch oven, cover with lid for the first 30 minutes of baking, then remove the lid for the final 15-20 minutes. If using a loaf pan, bake on middle rack for 45-50 minutes. 

  9. Let cool on a cooling rack COMPLETELY before slicing in to the bread. 

  10. EAT UP.