Seeded Dark Rye Sourdough Batard
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Our seeded dark rye sourdough batard/boule uses three base ingredients: flour, salt, and water. The add-ons include equal parts pumpkin seeds, sesame seeds, and sunflower seeds.
It is baked fresh using 500 grams of flour (a blend of dark rye, whole wheat and bread flour) at 78% hydration.
This seeded loaf is a rich, nuttier source of fiber and plant-based protein. The added crunch makes it perfect for soups and for upgrading your run-of-the-mill afternoon snack.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
