Sourdough Bread with Pumpkin Seeds

Hi,

this is an easy recipe for a sourdough bread with pumpkin seeds. You can replace them with other seeds if you like. I used a mix of 80% rye and 20% wheat. You can find the recipe below.

If you want to have a closer look, here is the link to our recipe video: 

Sourdough Bread with Seeds Recipe Video

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Step 1 Roast and rehydrate seeds

110g pumpkin seeds

70g water 50°C or 122°F

12g salt

Roast the seeds in a pan until golden brown. Put the roasted seeds in a bowl, add salt and hot water. Mix everything to dissolve the salt. Let the rehydrated seeds cool down before preparing the dough. If needed, the seeds can be stored for about 24 hours in the fridge before continuing with the next step.

Step 2 Sourdough

270g rye flour type 1150

270ml water 50°C or 122°F

27g sourdough starter

3g salt

Let the sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.  

Step 3 Dough

Ingredients:

Sourdough

Roasted and rehydrated pumpkin seeds

240g rye flour type 1150

130g bread flour / wheat flour type 550

240ml water 40°C or 105 °F à target is a dough temperature of about 27°C or 81°F. Adjust water temperature depending on your room temperature.

Put all ingredients except the seeds in a large bowl. Mix by hand until well combined. Add the seeds and work them into the dough. Since this dough mainly consists of rye there will be no gluten structure development.

Step 4 Shape

After mixing, put the dough in a baking pan. Wet your fingers and smooth the dough surface. Cover the baking pan with a towel and let the dough rest for 2.5 hours min at room temperature, which was 24°C or 75°F.

Size of the baking pan:

length: 23cm / 11,8 inch width: 11,5 cm / 4,5 inch height: 10 cm / 3,9 inch

Step 5 Bake

Preheat your oven in time for 45 min at 250°C or 480°F.

Before baking, wet the dough surface.

Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 200°C or 390°F for about 55 min.