Summary

Ingredients

For the dough: (swelling piece)

• 50 g pumpkin seeds
• 50 g sunflower seeds
• 100 g water

For the dough:

• 600 g sourdouh (rye)
• 270 g rye flour, type 1150
• 100 g wheat flour, type 1050
• 200 g water
• 15 g salt
• 10 g yeast

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Instructions

1. For the source piece, roast the kernels and pour the water over them while it is still hot. Let soak for at least 1 hour.
2. After swelling, pour off excess water and place the seeds with the remaining ingredients in a food processor. Process everything with the spiral mixer on level 2 in 7 minutes to a smooth dough. Cover and let rest for 30 minutes. Now work first round and then long on a well-floured work surface. Warning, the dough is very soft! Place well covered in a proofing basket and cook for approx. 1 hour.
3. In the meantime, preheat the oven to 250 ° C top / bottom heat.
4. At the end of the cooking, push in the bread with a lot of steam, cut into the surface as desired. Bake for 15 minutes. Now lower the temperature to 200 ° C and bake the bread in another 40 minutes.