Embrace the slow food movement and relax with this aromatic Whole Rye loaf. Perfect for a cheese board in a Sunday afternoon. 

INGREDIENTS

• 240g Whole Rye Flour
• 190g Unbleached Strong White Flour
• 1 tsp Gold Standard Yeast
• 3 tsp Sea Salt
• 3 tbsp Fennel Seeds (or Caraway Seeds)
• 35g Sunflower Kernels
• 2 tbsp Molasses or Dark Treacle
• 1 tbsp Olive Oil
• 300ml Warm Water

METHOD

1. Mix the dry ingredients: In a large bowl, whisk together both flours, yeast, salt, fennel seeds, and sunflower kernels.
2. Create the wet mixture: In a separate bowl, dissolve molasses in warm water, then stir in olive oil.
3. Pour wet ingredients into dry, stirring until a shaggy dough forms. The dough will be slightly sticky.
4. Cover bowl with damp tea towel and let rise at room temperature for 12-18 hours until doubled and bubbly. 
5. Turn dough onto lightly floured surface. Fold over itself 3-4 times, then shape into a round loaf.
6. Place seam-side down on parchment paper. Cover and rise 2 hours until puffy. 
7. Preheat oven to 230°C. Score the top with a sharp knife, brush with beaten egg, sprinkle with extra sunflower kernels and salt flakes. Bake 30-35 minutes until deep golden and hollow-sounding when tapped.
8. Rest on wire rack for at least 1 hour before slicing.

NOTE- for a quicker bread increase the yeast to 3 tsp and first rise will be 3-4 hours, second rise will be 1 hour.