This is a perfect recipe for this time of year and is bound to be a favorite!
Moni’s Sourdough Rye Pumpkinseed
New Zealand for Rye Flour or Polish
Feed with 1:1 water and flour (1/3 whole rye flour + 2/3 pumpernickel rye)
For 2 Loaves…
320 g rye berries, finely ground (or buy stone-ground whole rye flour)
100 g rye berries, ground coarsely (or buy pumpernickel rye)
170 g bread flour
(650 g total flour)
2 tsp salt
1 cup pumpkin seeds (raw unsalted)
1 1/2 cups sourdough starter
2 cups water (or pumpkin juice)
Mix dry ingredients in non-metal bowl, add starter and water, mix well using a spatula.
Cover bowl with plastic wrap and place in a warm 70° F location overnight, about 16 hours.
The next morning, transfer dough onto a floured (rye) counter and divide into two pieces: shape into oblong loaves and place into floured (rye) bread baskets.
Let rise in a cool location 60°F for 8-10 hours.
Preheat oven to 500-550°F (place a baking stone on one rack and an empty roasting pan on the rack below). About 10 min before putting in loaves pour 2 cups of water into the roasting pan.
Gently transfer loaves onto a floured (semonlina) peel, score surface with razor blade, and put in the oven.
Bake at 500-550° F (convection) for 5 min, then lower heat to 400° F (bake) for 45-50min.
Hope you have fun baking this.