Rye Bread with Dates and Seeds

Rye Bread with Dates and Seeds

Mix in some fragrant seeds and sweet dates into salted rye dough.

Ingredients: 3 loaves of bread

Semi-strong bread flour (Type ER)
220 g
Rye flour
30 g
5 g
Raw cane sugar
10 g
155 g
Dried yeast
3 g
●Dried dates
30 g
30 g
●Walnuts (roasted)
30 g
Mixed seeds
as needed
When using homemade natural yeast:
Homemade natural yeast starter
100 g
145 g plus


1. Mix all ingredients except for the ones marked with ● and knead until it's even. Then add the ● ingredients and blend until it reaches an even consistency. Allow the dough to rise (first rising).
2. When done, divide into thirds. Let them rest for 20 minutes.
3. Flatten them out, and fold into thirds. Shape them into rectangles and close the ends.
4. With the seams facing down, lightly dampen the surface and coat it with mixed seeds. Allow the dough to rise for the second rising.
5. Bake for 5 minutes in a 230℃ preheated oven. Lower the temperature to 200℃ and continue to bake for 8-10 minutes to finish.
6. Here, I divided the dough into 6 portions and scored the tops of the rolls.
7. Here, I made my bread into oblong shapes and scored it with horizontal slashes In this case, please extend the baking time.

Story Behind this Recipe

Since my brownies tasted great with dates mixed inside, I decided to make bread with them as well.