John Myers
Ingredients for 1 servings:
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 100 g water
- 600 g sourdough (rye)
- 270 g rye flour, type 1150
- 100 g wheat flour, type 1050
- 200 g water
- 15 g salt
- 10 g yeast
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 55 minutes
For the soaking piece, roast the kernels and pour water over them while they are still hot. Let them soak for at least 1 hour. After soaking, drain off any excess water and add the kernels to a food processor with the remaining ingredients. Using the spiral mixer on speed 2, process everything for 7 minutes until you have a smooth dough. Cover and let rest for 30 minutes. Now, on a well-floured work surface, shape the dough into a ball, then into a long ball. Caution: The dough is very soft! Cover and place in a proving basket for about 1 hour to prove. In the meantime, preheat the oven to 250°C (top/bottom heat). Once the proving is complete, add the bread with plenty of steam, scoring the surface as desired. Bake for 15 minutes. Now reduce the temperature to 200°C (400°F) and bake the bread for a further 40 minutes.
Facebook Comments