Multi-Seed Rye Sourdough

A lot of different seeds and grains go into this rye sourdough bread: Pumpkin seeds, sunflower seeds, sesame seeds, rye flakes and cracked wheat. It's a rye sourdough but most of the flour in the main dough is wheat flour. This bread goes very well with prociutto, cheese or - since I'm German this can't be missed - liverwurst.

Sourdough

• 70g (2 1/2oz) whole grain rye flour
• 56ml (1 7/8oz) water
• 7g (1/4oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover and let rest at room temperature for 16 hours. You can also just use 135g (4 3/4oz) of rye sourdough if you have that. Then you just have to take it out of the fridge a couple of hours before you start the main dough.

Soaker

• 70g (2 1/2oz) rye flakes
• 65g (2 3/8oz) pumpkin seeds
• 33g (1 1/8oz) sesame seeds
• 32g (1 1/8oz) sunflower seeds
• 200ml (6 3/4oz) boiling water

In a pan without oil roast pumpkin seeds, sesame seeds and sunflower seeds until you can smell their aroma. I did that in 3 different batches because I find it easier to control if I don't mix different seeds while roasting. Combine all seeds and the rye flakes in a glass or bowl with a lid, pour boiling water over and cover. Give the mix at least 4 hours to absorb the water.

Main Dough

• Sourdough
• Soaker
• 350g (12 1/4oz) all purpose wheat flour
• 75g (2 5/8oz) light rye flour
• 195ml (6 1/2oz) water
• 10g (3/8oz) fresh yeast - or 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8oz) of water, mixed and let stand for about 10 minutes
• 2 tsp salt

Combine all ingredients in a mixing bowl and knead with the dough hook on low speed for 10-12 minutes. Cover with lid and let rest for 20 minutes, then knead again for 5 minutes. The dough is very sticky so may have to scrape it off of the mixing bowl every now and then.

On a very well floured surface form the dough first into a ball and then into elongated shape. Brush the surface with cold water and roll in a 1:1 mix of pumpkin seeds and cracked wheat. Place parchment paper on a baking sheet set the dough on it. Let proof for about 90 minutes at room temperature, covered with a linen towel. Then make a long cut about 1/4 inch deep along the long side of the bread, cover again and let proof for another 20-30 minutes at room temperature. You can reduce the proofing time by around 1/3 or so if you place the dough in the oven with just the oven light on.

Meanwhile preheat oven to 465°F (240°C).

Place baking pan on middle rack of the oven and spray a lot of water in. Bake for 15 minutes. Then open the oven door to let the steam out and reduce temperature to 395°F (200°C). Bake with falling temperature for another 35 minutes.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.