Coffee & Miso Rye Bread Loaf

Serves: 8
Cooks in: 2 hours
Difficulty: 3/10

Ingredients

4 cups/520g organic rye flour, plus extra for dusting 

6 tbs pumpkin seeds

4 tbs sesame seeds

4 tbs hemp seeds

1 tsp fast active dried yeast

1 tsp fine sea salt 

1 tbs maple syrup 

1 cup/250ml water 

1/2 cup/125ml black coffee 

3 tbs dark miso paste or soy sauce

Method

Whisk the water, coffee, maple syrup, and miso paste in a jug until the miso dissolves completely, then stir in the yeast and let it sit for a few minutes to activate. In a large mixing bowl, combine the rye flour, pumpkin seeds, sesame seeds, hemp seeds, and salt. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Knead the dough lightly on a floured surface until smooth, then place it in a lightly oiled bowl, turning to coat. Cover and leave it to rise in a warm place until it doubles in size. After the first rise, punch down the dough, shape it, and transfer it to a loaf tin. Cover and allow it to rise again until it reaches just above the edge of the tin. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom. Let the bread cool completely on a wire rack before slicing.

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