Moni’s Sourdough Rye Pumpkinseed
This is a perfect recipe for this time of year and is bound to be a favorite!
Moni’s
Sourdough Rye Pumpkinseed
New Zealand for Rye Flour or Polish
Feed with 1:1 water and flour (1/3 whole rye flour + 2/3 pumpernickel rye)
- Serving Size2 loaves
Ingredients
- 320 g rye berries, finely ground (or buy stone-ground whole rye flour)
- 100 g rye berries, ground coarsely (or buy pumpernickel rye)
- 170 g bread flour
- 80 g oat bran
- (650 g total flour)
- 2 tsp salt
- 1 cup pumpkin seeds (raw unsalted)
- 1 1/2 cups sourdough starter
- 2 cups water (or pumpkin juice)
1
Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.
2
Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.
3
The next morning, transfer dough onto a floured (rye) counter and divide into two pieces: shape into oblong loaves and place into floured (rye) bread baskets.
4
Let rise in a cool location 60°F for 8-10 hours.
5
Preheat oven to 500-550°F (place a baking stone on one rack and an empty roasting pan on the rack below). About 10 min before putting in loaves pour 2 cups of water into the roasting pan.
6
Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.
7
Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.