Quick Rye Bread
No kneading is needed for this fragrant, dense bread dough. The ingredients are quickly mixed together, similar to quick-bread batters, and then baked, making these loaves speedy work.
- Yield: Makes 4 loaves
Source: Martha Stewart Living, July 2008
- 4 cups rye flour
- 1 cup all-purpose flour
- 1 tablespoon coarse salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup untoasted sunflower seeds
- 3 tablespoons sesame seeds, toasted
- 2 tablespoons flaxseed
- 1/2 teaspoon cumin seeds, lightly crushed
- 4 ounces (1 stick) unsalted butter, chilled and cut into small pieces, plus more for pans
- 2 cups plain whole-milk yogurt
- 1/2 cup whole milk
- 1/4 cup honey
- 2 large eggs
- 2 tablespoons mixed seeds (sunflower, sesame, flax, and cumin), for sprinkling
Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.