Moni’s Sourdough Rye Pumpkinseed

Name: Moni’s Sourdough Rye Pumpkinseed
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)

sourdo.com

Your recipes

Author : Design

Ingredients

Remove All · Remove Spices · Remove Staples

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 flour80 g oat bran(650 g total flour)2 tsp salt1 cup pumpkin seeds (raw unsalted)1 1/2 cups sourdough starter2 cups water (or pumpkin juice)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

1Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.

Step 2

2Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.

Step 3

3The 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.

Step 4

4Let rise in a cool location 60°F for 8-10 hours.

Step 5

5Preheat 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.

Step 6

6Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.

Step 7

7Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.