Sesame Kale Rye Bread
Earthy rye loaf studded with wilted kale and toasted sesame seeds for a hearty crust.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Eggs, Wheat, Sesame, Dairy
This rustic loaf combines tangy rye flour with wilted kale folded into the dough, giving it flecks of green and a subtle vegetal depth. A generous coating of toasted sesame seeds on the crust adds nutty crunch to every slice. It pairs well with soups, sharp cheeses, or simply butter, and makes a satisfying base for open-faced sandwiches.
Ingredients
- 2 cups kale, stemmed and finely chopped
- 1 tablespoon olive oil
- 2 cups dark rye flour
- 1 3/4 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 tablespoon caraway seeds
- 1 1/4 cups warm water
- 2 tablespoons unsalted butter, softened
- 1/4 cup sesame seeds
- 1 egg, beaten, for egg wash
Method
-
Heat olive oil in a 9-inch skillet over medium heat. Add chopped kale and a pinch of salt, and cook, stirring occasionally, until wilted and tender, about 4 minutes. Set aside to cool.
-
In a large bowl, whisk together rye flour, bread flour, yeast, and salt.
-
Add warm water, honey, softened butter, caraway seeds, and the cooled kale to the flour mixture. Stir until a shaggy dough forms.
-
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding small amounts of flour if the dough is too sticky.
-
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.
-
Punch down the dough and shape it into an oval or round loaf. Place on a parchment-lined baking sheet.
-
Brush the top of the loaf with beaten egg and sprinkle generously with sesame seeds, pressing gently so they adhere.
-
Cover loosely and let the shaped loaf rise again until puffy, about 45 minutes.
-
Preheat oven to 375°F (190°C).
-
Score the top of the loaf with a sharp knife and bake until deep golden brown and the loaf sounds hollow when tapped, about 35 to 40 minutes.
-
Transfer the loaf to a wire rack and cool completely before slicing, about 1 hour.
Rate this recipe
Sesame Kale Rye Bread
This rustic loaf combines tangy rye flour with wilted kale folded into the dough, giving it flecks of green and a subtle vegetal depth. A generous coating of toasted sesame seeds on the crust adds nutty crunch to every slice. It pairs well with soups, sharp cheeses, or simply butter, and makes a satisfying base for open-faced sandwiches.
3 hr 15 min 14 slices 168 cal
Ingredients
- 2 cups kale, stemmed and finely chopped
- 1 tablespoon olive oil
- 2 cups dark rye flour
- 1 3/4 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 tablespoon caraway seeds
- 1 1/4 cups warm water
- 2 tablespoons unsalted butter, softened
- 1/4 cup sesame seeds
- 1 egg, beaten, for egg wash
Method
- 1
Heat olive oil in a 9-inch skillet over medium heat. Add chopped kale and a pinch of salt, and cook, stirring occasionally, until wilted and tender, about 4 minutes. Set aside to cool.
- 2
In a large bowl, whisk together rye flour, bread flour, yeast, and salt.
- 3
Add warm water, honey, softened butter, caraway seeds, and the cooled kale to the flour mixture. Stir until a shaggy dough forms.
- 4
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding small amounts of flour if the dough is too sticky.
- 5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size.
- 6
Punch down the dough and shape it into an oval or round loaf. Place on a parchment-lined baking sheet.
- 7
Brush the top of the loaf with beaten egg and sprinkle generously with sesame seeds, pressing gently so they adhere.
- 8
Cover loosely and let the shaped loaf rise again until puffy, about 45 minutes.
- 9
Preheat oven to 375°F (190°C).
- 10
Score the top of the loaf with a sharp knife and bake until deep golden brown and the loaf sounds hollow when tapped, about 35 to 40 minutes.
- 11
Transfer the loaf to a wire rack and cool completely before slicing, about 1 hour.