535g Rye berries, divided
790g Water, divided
120g Molasses, divided
7g Active dry yeast
350g Bread flour
15g Salt
Butter for greasing, as needed
Toppings
10g Flaxseed
10g Pumpkin seed
10g Sunflower seed
1 Add 120g rye berries and 250g water to the pot of a pressure cooker, and quickly bring to a boil. Attach the lid, and cook the rye berries at full pressure for 20 minutes. Remove from heat, and allow the mixture to vent naturally.
2 While the rye berries are cooking, warm 40g water over low to medium heat. Use a digital thermometer to monitor the water temperature. You want it between 41°c and 46°c — any hotter than that, and it will kill the yeast.
Combine warmed water with 20g molasses and yeast, and allow the yeast to bloom for 20 minutes.
3 Add the remaining raw rye berries (415g) to a blender, and blend on high until they are mostly crushed. When you stop hearing the berries ping against the side of the blender, you are done. Add crushed berries to bread flour and salt.
4 Add remaining water (500g and molasses (100g) to the bowl of a stand mixer. Add the yeast mixture and strained, cooked rye berries.
5 Attach the dough hook to the stand mixer, and begin mixing on low. Gradually add the flour mixture. Once the dry ingredients are totally incorporated, continue mixing on medium-low for 6–8 minutes. The dough should be sticky but not super wet.
6 Grease a dutch oven, and place the dough inside. Cover the dutch oven in plastic wrap, and allow the dough to proof until it has grown to twice its size.
7 Once proofed sprinkle the dough generously with seeds. Cover the dutch oven with the lid, and place it in the preheated oven. Bake for 35–40 minutes, or until the core temperature is between 88°c and 90°c. Once that core temp has been achieved, remove the lid of the dutch oven and continue baking until the bread reaches a core temp of 98°c. Let the bread cool in the dutch oven for one hour then remove.
