Wholemeal Spelled Sourdough Bread with Roasted Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sourdough:
- 50 g items to be set
- 125 g wholemeal rye flour
- 125 g water
For the main dough:
- 50 g pumpkin seeds
- 400 g wholemeal spelled flour
- 500 g whole wheat flour
- 20 g salt
- 15 g yeast
- 3 tablespoon oil
- 500 g yourt
- 100 g water
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough the evening before by stirring the specified ingredients. Cover the sourdough and let it rest overnight. Roast the pumpkin seeds and let them cool.
- On the baking day, remove 50 g of the topping and use the rest for the bread by kneading the sourdough with the remaining ingredients until a homogeneous dough is formed. Let the dough rest briefly. Then knead the dough using the stretch and fold method and form a loaf. Cover the loaf of bread and let rise in the floured proving basket for 2 - 3 hours.
- Preheat the oven to 250 degrees. Turn the bread out and cut into it. Bake the loaf for 10 minutes, then turn it down to 200 degrees and finish baking in about 50 minutes. The knock or core temperature test reveal whether the bread is ready.
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