Rübli-Pumpkin-Seed Bread

Another bread with pumpkin seeds, very similar to the pumpkin rye bread I made earlier. This is also made using rye sourdough and more different flour types are in the dough. Grated carrots help keeping the moisture in longer.

Sourdough

• 100g (3 1/2oz) whole grain rye flour
• 100ml water
• 10g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours.

Preferment

• 75g (2 5/8oz) light spelt flour
• 75ml water
• 1/4 tsp Active Dry Yeast, 1/8 tsp of sugar and 7ml (1/4oz) of water, mixed and let stand for about 10 minutes (or 1g fresh yeast)

Combine all ingredients in a bowl and stir until smooth (I used the mixing blow since everything just gets combined later anyways). Cover and let rest at room temperature for 2 hours. Transfer to refridgerator and let rest for 14 more hours.

Soaker

• 80g (2 7/8oz) pumpkin seeds
• 80ml water

Pour water over pumpkin seeds, cover and let sit at room temperature for about 16 hours.

Main Dough

• Sourdough
• Soaker
• Preferment
• 60g (2oz) finely grated carrots
• 130g (4 1/2oz) light rye flour
• 80g (2 7/8oz) whole grain spelt flour
• 1 1/2 tsp salt
• 30ml water (I used what was left in the soaker, which happened to be almost exactly 30ml)

Add all ingredients to the mixing bowl and knead with dough hook about 7 minutes and let it rest for 30 minutes. Then form it into oval shape the length of the baking pan you are going to use. Grease baking pan with butter, sprinkle in pumpkin seeds and add the dough. Sprinkle more pumpkin seeds on the top and cover with plastic wrap. Let the dough rise for 90 minutes at 86-90°F  (30-32°C) until dough reaches the top of the pan. This bread is smaller than the usual ones I made so it didn't press hard against the plastic wrap. In fact it just reached the top this time. You can get to that temperature using your oven by just turning on the oven light.

Preheat oven to 450°F (230°C).

Transfer bread into the oven and bake for 15 minutes on the 2nd level from the bottom. Then reduce temperature to 360°F (180°C) and bake with falling temperature for 25 minutes. To get a nice crust, take it out of the pan and bake another 10 minutes with the oven door open a little bit (or use convenction oven if you have).

This bread came out a little small, should probably have increased all amounts by 20% or so. Also, I reduced the amount of carrots to tune down their taste since I'm not really a fan of carrot cakes. It tastes really well, but if I had to choose between this one and the pumpkin rye bread I would go for the latter.

Original recipe (German language) on ketex.de.