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Delfina's pumpkin seed bread

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Ingredients for 1 servings:

  • 180 g sourdough (rye)
  • 250 g rye flour (type 1150)
  • 150 g wheat flour (type 1050)
  • 60 g pumpkin seeds, roasted
  • 10 g yeast
  • 10 g salt
  • 265 g water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 25 minutes

Knead all ingredients with a spiral mixer for 5 minutes on speed 1 until you have a smooth dough. Cover and let rest for 15 minutes. Now shape onto a floured work surface, first into a round and then into a long shape. Cover and let rise in a proving basket with the seam facing upwards. In the meantime, preheat the oven to 250°C (480°F). Once risen, turn the dough out onto a baking stone or a preheated baking tray and brush with water. Bake for 10 minutes with plenty of steam. Now reduce the temperature to 220°C (420°F) and bake for a further 40 minutes. Brush with water immediately after baking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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