Easy Seeded Rye Bread Recipe - Claus Meyer

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      "headline": "Easy Seeded Rye Bread",
      "datePublished": "2016-12-07T12:07:01.000-05:00",
      "dateModified": "2016-12-07T12:07:01.000-05:00",
      "author": [
        {
          "@type": "Person",
          "name": "Claus Meyer",
          "url": "https://www.foodandwine.com/author/claus-meyer"
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      "description": "This best-ever seeded rye bread gets flavor from rye flour, cracked rye, flax seeds, sunflower seeds and more. Get the recipe from Food & Wine.",
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      "name": "Easy Seeded Rye Bread",
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      "recipeCategory": [
        "Snack",
        "Bread"
      ],
      "recipeCuisine": [
        "American"
      ],
      "recipeIngredient": [
        "3 cups rye flour, preferably organic",
        "2 cups whole-wheat flour",
        "1 3/4 cups cracked rye (see Note)",
        "1 1/2 cups flaxseeds",
        "1 cup roasted salted sunflower seeds",
        "3/4 cup toasted sesame seeds",
        "2 1/2 cups cold water",
        "1 cup buttermilk",
        "2/3 cup dubbel-style Belgian beer, such as Chimay Première",
        "1 tablespoon flaky sea salt",
        "1 1/2 teaspoon active dry yeast",
        "Canola oil or nonstick cooking spray, for greasing"
      ],
      "recipeInstructions": [
        {
          "@type": "HowToStep",
          "text": "In a large bowl, whisk both of the flours with the cracked rye and the flax, sunflower and sesame seeds."
        },
        {
          "@type": "HowToStep",
          "text": "In the bowl of a stand mixer fitted with the dough hook, mix the water with the buttermilk, beer, salt and yeast at low speed until combined. Add the dry ingredients and mix at medium-low speed until incorporated and the dough is the consistency of a thick cake batter, about 10 minutes."
        },
        {
          "@type": "HowToStep",
          "text": "Lightly grease two 9-by-4-inch loaf pans and divide the dough between the pans; smooth the top of the dough with a spatula. Each loaf pan will have about 2 1/2 pounds of dough. Cover loosely with plastic wrap and refrigerate overnight, at least 12 hours or up to 6 days."
        },
        {
          "@type": "HowToStep",
          "text": "Remove the loaf pans from the refrigerator and let stand at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, about 3 hours. Preheat the oven to 350°. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°."
        },
        {
          "@type": "HowToStep",
          "text": "Transfer the loaf pans to a wire rack and let cool for 30 minutes. Carefully remove the bread from the pans and let cool completely, about 2 hours."
        }
      ],
      "recipeYield": "2 9-inch loaves",
      "totalTime": "PT480M",
      "review": [
        {
          "@type": "Review",
          "author": {
            "@type": "Person",
            "name": "Magda721"
          },
          "reviewBody": "Very easy to make, the best bread I ever had!\nDELICIOUS !!!",
          "datePublished": "2020-04-30T02:28:45.000Z"
        },
        {
          "@type": "Review",
          "author": {
            "@type": "Person",
            "name": "ChloeAnderson"
          },
          "reviewBody": "Love the moist on this bread.",
          "datePublished": "2017-06-29T20:22:47.000Z"
        }
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