Rye Corn and Sprouts Bread

Elevate your homemade bread game with this hearty and wholesome Rye Corn and Sprouts Bread, a true celebration of rustic flavors and nutritious ingredients. Combining earthy rye flour, fine cornmeal, and a hint of sweetness from honey, this bread has a uniquely robust flavor and a slightly dense texture perfect for spreading with butter or pairing with soups. The addition of fresh sprouts and optional sunflower seeds lends a delightful crunch and a burst of wholesome goodness in every bite. With a straightforward mix-and-knead process, this recipe delivers an artisanal loaf with minimal effort, making it an ideal choice for both seasoned bakers and beginners. Whether enjoyed as a base for sandwiches or served warm straight from the oven, this high-fiber bread is a satisfying and nutrient-packed option for any occasion.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 grams Rye flour
• 150 grams Bread flour
• 50 grams Fine cornmeal
• 7 grams Active dry yeast
• 250 ml Warm water
• 2 tablespoons Honey
• 1.5 teaspoons Salt
• 2 tablespoons Olive oil
• 50 grams Sprouts (e.g., alfalfa, mung bean, or broccoli)
• 2 tablespoons Sunflower seeds (optional)

Directions

Step 1

In a large mixing bowl, combine the rye flour, bread flour, and cornmeal. Set aside.

Step 2

In a small bowl, dissolve the active dry yeast in the warm water (about 38°C or 100°F) and let it sit for 5 minutes until frothy.

Step 3

Add the honey, salt, and olive oil to the yeast mixture and stir to combine.

Step 4

Gradually pour the wet ingredients into the dry ingredients while mixing with a wooden spoon or your hands to form a slightly sticky dough.

Step 5

Knead the dough on a floured surface for about 8–10 minutes, or until it becomes elastic and smooth. If the dough is too sticky, add small amounts of bread flour as needed.

Step 6

Gently fold the sprouts and sunflower seeds (if using) into the dough, ensuring an even distribution.

Step 7

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

Step 8

Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

Step 9

Punch down the dough to release air bubbles and shape it into a round or oblong loaf. Place it on the prepared baking sheet.

Step 10

Cover the loaf with the towel again and let it rest for 30 minutes for a second rise.

Step 11

Bake the bread in the preheated oven for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the underside.

Step 12

Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	857.6 grams (857.6g)

Amount per serving	% Daily Value*
Calories	2086

Total Fat 44.90g	58%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3561mg	155%
Total Carbohydrate 388.70g	141%
Dietary Fiber 49.80g	178%
Total Sugars 38.50g
Protein 55.50g	111%

Vitamin D 0IU	0%
Calcium 119mg	9%
Iron 16mg	89%
Potassium 1844mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 10.2%

Carbs: 71.3%