Molasses Rye Toast Recipe

Activate the Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes, or until foamy.

Mix the Dry Ingredients

In a large mixing bowl, whisk together rye flour, all-purpose flour, and salt.

Combine Ingredients

Add the molasses and the activated yeast mixture to the dry ingredients. Mix well until a dough forms.

Incorporate Seeds

Fold in the pepitas and sunflower seeds into the dough until evenly distributed.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Shape the Dough

Once the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan.

Second Rise

Cover the loaf with a damp cloth and let it rise again for about 30-45 minutes.

Bake the Bread

Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.

Cool the Bread

Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Soften the Butter

Allow cultured butter to come to room temperature for easy spreading.

Season the Butter

Add salt to the softened cultured butter and mix well.

Slice the Bread

Once the rye bread is cooled, slice it into thick pieces.

Spread Butter

Spread a generous amount of salted cultured butter on each slice of rye toast.

Enjoy

Serve warm and enjoy the Molasses Rye Toast as a delightful snack or breakfast.