Rye Bread with Wild Seed Mix

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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By now we've all gotten pretty well turned off that tasteless, mushy, air-inflated guck, packaged and preserved with who knows what, that passes for "bread." The Consumer Revolt has filled supermarket shelves with organic bread, wheatberry bread, stone-ground bread, and myriad improvements over the common loaf. But until you've tried this heavenly rye with seeds baked in the wet-pot, you'll never know why they called it "the staff of life."


  • 2 packages active dry yeast or 1 ounce fresh yeast
  • ¾ cup lukewarm water
  • ¼ cup molasses
  • 1½ tablespoons salt
  • 3½ cups rye flour
  • 3 tablespoons caraway seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon celery seeds
  • ¾ cup lukewarm buttermilk
  • 1 egg, beaten
  • 2 tablespoons melted butter
  • 2 cups white flour


Combine the yeast, lukewarm water, molasses, and salt. Set aside to allow the yeast to dissolve.

Combine the rye flour and all the seeds in a large mixing bowl.

In a separate bowl, combine the buttermilk, beaten egg, and melted butter, then add to the rye flour-seed mixture. Add the yeast mixture, then add the all-purpose flour.

Knead the mixture on a floured counter or bread board, until smooth and elastic, then place the dough in a large greased bowl. Cover with a damp cloth and allow to rise in a warm place for about 2 hours, or until the dough doubles in bulk. When the rising time is about over, presoak a large clay pot, top and bottom, in water for 15 minutes.

Punch the dough down and reshape it into one round loaf. Place a small piece of aluminum foil on the bottom of the presoaked pot to prevent sticking, then place the dough in the pot, cover, and allow to rise in a warm place for about 1 hour, or until doubled in bulk.

Cover the pot and place it in a cold oven.

Set the oven temperature at 480 degrees.

Bake for 55 minutes, removing the lid for the last 5 minutes to brown the crust.

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