Delfina`s Pumpkin Seed Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g sourdouh (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
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for 5 minutes on level 1 with the spiral mixer to form a smooth dough. Cover and let rest for 15 minutes. Now work first round and then long on a floured work surface. Cover and leave to rise in the proofing basket with the end on top.
- In the meantime, preheat the oven to 250 ° O / U. After cooking, turn the dough out onto a baking stone or a heated baking sheet and rub it off with water. Bake with plenty of steam for 10 minutes. Now reduce the temperature to 220 ° and bake for another 40 minutes. Wipe with water immediately after baking.
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