Maple Seeded Rye

Maple Rye Seeded Bread

Dry Ingredients

2 cups whole wheat flour

1 ½ cups rolled oats.

5 cups bread flour

2 ¼ cup rye flour

2 Tbsp Sea salt

Yeast Starter Ingredients

1 Tbsp Molasses

¼ cup Pure maple syrup

5 cups water

5 tsp instant yeast

Additional ingredients

3 tsp butter

2 tbsp whole milk

¼ cup olive oil

Seeds

Pumpkin, Sunflower, Chia

Start by setting aside a medium sized bowl and an extra-large bowl to mix the dough in. Mix all your yeast starter ingredients into the medium sized bowl except for the actual yeast. Once the syrup and molasses are dissolved add your yeast and whisk until dissolved only a few seconds. Set your yeast starter ingredients aside.

Whisk all of your dry ingredients into your extra-large bowl (I use a commercial grade aluminum bowl from a restaurant depot). At this time your yeast starter should have bubbled and foamed over. Dump the yeast mixture into your extra bowl with your dry ingredients in it.

In your extra-large bowl add the milk, and oil. You can use a large spoon to mix this together. If you have a stand mixture, this will work as well with the bread hook. Place in a clean bowl and cover with a damp towel, allow it to rise for an hour and a half or until doubled in size.

Dump the dough onto a cook surface and knead into a ball, cut this into 3 even triangles, as this recipe will yield 3 loaves. Knead each loaf into rectangular shapes. Place each loaf into a buttered bread dish, and top with your deeds. Allow the loafs to rise for another hour covered.

Pre-Heat your oven to 400 degrees, with your cooking rack on the bottom rack of your oven. Place all three loafs into your oven and allow them to cook for 25-30 min each. Remove them from the oven and allow them to cool for about 10 min. I slide a butter knife around the edges and remove from the dish.

Enjoy!