Summary

Ingredients

For the dough: (pre-dough)

• 500 g wheat flour, type 550
• 350 g water, cold
• 10 g yeast, fresh

For the dough: (bread dough)

• 250 g wheat flour, type 550
• 150 g wheat flour (whole rain)
• 100 g flour, (Manitoba flour type 550)
• 200 g yourt, pure
• 100 g water, room temperature
• 20 g turnip tops
• 20 g pumpkin seed oil
• 15 g yeast, fresh
• 27 g sea salt, fine
• 200 g pumpkin seeds, sunflower and pine nuts

Print Recipe Pin Recipe

Instructions

1. Knead the ingredients for the pre-dough in a large bowl for 4-5 minutes. Wrap the bowl in cling film and let rise at room temperature (18 ° -19 °) for at least 12 hours, preferably overnight.
2. Knead the pre-dough and the rest of the ingredients, apart from the salt and seeds, for a good 6-7 minutes. Let it rest for 10 minutes and then knead in the salt and seeds for 2-3 minutes.
3. Cover and let the dough rise for 60 minutes.
4. Let it fall onto a well-floured surface, fold from the outside to the center, turn over and form a ball. Cover and let rise again for 60 minutes.
5. Grease bread molds, dust with wholemeal flour, fill 3/4 of the mold with the dough. Let rise for 45 minutes.
6. Preheat the oven to 250 ° in between. Brush the surface of the dough with cold water and spread a couple of seeds on it. Put in, bring the temperature to 230 ° and bake for 55 minutes. Cover everything loosely with aluminum foil for the first 40 minutes.