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Spiced Pumkin Seed Rye Sourdough Bread

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  3. Spiced Pumkin Seed Rye Sourdough Bread
Posted Date : 22 May 2025
A hearty rye sourdough bread recipe with rye sourdough starter, warm spices & roasted pumpkin seeds, crafted for professional bakers by using SwissBake® type 55 flour and rye sourdough powder.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 60 MINS

Ingredients

• le’sourdo® RoggenArte – 80 g 
• SwissBake® T55 Flour – 850 g 
• Water – 500 g to 550 g 
• Homegrown Preferment – 300 g 
• Salt – 15 g 
• Cinnamon – 7 g 
• Nutmeg – 7 g 
• Pumpkin Seeds – 50 g 
 

For Preferment – Day 1

• le'sourdo® RoggenArte – 50 g 
• Rye Flour – 75 g 
• Water – 150 g  
 

For Preferment – Day 2 Feeding

• Rye Flour – 75 g 
• Water – 100 g 

Method

Measure & mix all ingredients using a spiral mixer until smooth and well developed. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 60 minutes. Cold retardation at 4°C to 8°C for 16–20 hours. Before baking, bring to 24°C and rest for 45 minutes to acclimate. Scale into 600 g loaves or as per choice of shape and place on floured boards. Final proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes. 

 

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