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Kukeseemneleib (seeded bread): recipe illustration
Breakfast

Kukeseemneleib (seeded bread)

A dense, moist rye bread sprinkled with sunflower and flax seeds, very common in Estonian bakeries. It's eaten sliced at breakfast or with cheese and butter.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a large bowl, mix the rye flour, wheat flour, salt and yeast, then add the sunflower and flax seeds.
  2. In another bowl, dissolve the starter and honey in the lukewarm water, then pour this liquid over the flours.
  3. Knead by hand for 8 minutes until you get a soft but sticky dough, quite wet since rye absorbs little water.
  4. Cover and let rise for 2 hours at room temperature, until the dough has almost doubled in volume.
  5. Shape a round or oblong loaf, place it in an oiled loaf tin or on a sheet lined with baking paper, then let it rest for 30 minutes.
  6. Bake at 220 °C for 15 minutes, then lower to 180 °C and continue for 35 minutes.
  7. Check that it's done by tapping the bottom: it should sound hollow. Let it cool completely before slicing, as rye needs time to set.

Variations and tips

Sourdough-free version. Replace the starter with 5 g of extra yeast and 1 tablespoon of cider vinegar to add acidity.

Easy-to-find version. Flax and sunflower seeds are sold in any supermarket; rye flour is found in organic shops or the specialty flour aisle.

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Original Ecomely recipe.