Seeded Rye Bread Seeded Rye Bread

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Renée Drexler/Geary House

Enjoy this earthy bread packed with flaxseeds, pepitas and caraway seeds with some butter or our gravlax.

  • Prep time 10 minutes
  • Total time 3 hours




Preheat oven to 375°F. Mist 9- x 5-inch loaf pan with cooking spray; line bottom with parchment paper. 

In bowl, whisk together rye flour, all-purpose flour, baking soda and salt. In large bowl, whisk kefir with molasses until smooth; stir in flour mixture just until combined. Stir in pepitas, flaxseeds and caraway seeds. Scrape into prepared pan, smoothing top. 

Topping: Brush with kefir; sprinkle with pepitas, flaxseeds and caraway seeds. Bake until cake tester inserted in centre comes out clean with a few moist crumbs clinging, about 70 minutes.

Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

Makes 12 to 14 servings.

Nutritional facts PER EACH OF 14 SERVINGS: about

  • Fibre 2 g
  • Sodium 186 mg
  • Sugars 4 g
  • Protein 4 g
  • Calories 122
  • Total fat 4 g
  • Potassium 259 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g


  • Iron 14
  • Folate 9
  • Calcium 5
  • Vitamin A 1
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Baking & Desserts

Seeded Rye Bread