Rye kernel bread

Total time: 6hr 15m
Preparation Time: 45m

For 1 piece

Nutritional Information

Contains 276 Kcal, 10g Protein, 40g Carbohydrates, 7g Fat


  • Flour mixture
  • 300 g wholemeal rye flour
  • 80 g sunflower seeds
  • 200 g wholemeal flour
  • 40 g linseed
  • 1.5 tsp salt
  • 1 parcel dry yeast (approx. 7 g)
  • Dough
  • 100 g treacle
  • 3 dl buttermilk
  • a little water
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

View these products


  • Flour mixture

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

    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.
  • Tip:

    The bread will keep for up to a week if wrapped in foil.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home