View source for Pumpkinseed Rye

[[Bread|&lArr; Bread]] 

[[File:Missing-image-232x150.png|400px|left]]

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==Ingredients==
{| class="wikitable"
! Ingredient !! Overall !! Baker's <br>percentage !! Sponge 
!Soaker!! Final dough
|-
| Bread flour || 120g || 31% ||
| || 120g
|-
| Medium rye flour (type 1370) || 295g || 64% ||  125g
| ||170g
|-
| Water (41℃) || 425g || 65% ||  125g
|125g|| 175g
|-
| Salt || 9g || 2% ||
| 9g||
|-
| Instant yeast || 2g || 0.5% ||
| || 2g
|-
| Rye sour culture || 12g || 2.5% || 12g 
| ||
|-
| Pumpkinseeds || 150g || 33% ||
| 150g||
|-
| Flaxseeds || 20g || 6.5%||
| 30g||
|-
|Coarse rye meal (type1800)
|20g
|5%
|
|20g
|
|-
|Plain flour
|20g
|
|
|20g
|
|-
|Black rye malt
|8g
|2%
|
|8g
|
|-
| Sponge || || ||
| ||262g
|-
|Soaker
|
|
|
|
|362g
|-
| Total || || || 262g 
| 362g||
|}

==Method==
# '''Day 1 evening - sponge'''. Mix the sponge ingredients by hand until blended. Allow to ferment at room temperature overnight for 10-12 hours.
#'''Day 1 evening - soaker.''' Mix the soaker ingredients by hand until blended. Allow to ferment at room temperature overnight for 10-12 hours.
#'''Day 2 morning - final dough.''' Combine all the soaker, all the sponge and the final dough ingredients in the bowl of a stand mixer. Mix at low speed (Kenwood 1) until a stiff dough forms - about 10-12 minutes.  Cover and ferment at room temperature until barely expanded - 20-30 minutes.  Turn the dough onto a well floured surface and shape into a ball.  Place seam side up in a baneton. Cover and proof at room temperature until the loaf has visibly expanded and shows cracks or broken bubbles - 60-75 minutes.
#'''Day 2 - bake.''' Preheat the oven with a baking stone and steam tray to 250℃.  Turn the dough onto a floured peel. Slash and brush the top generously with water.  Bake with steam for 5 minutes, then reduce oven temperature to 200℃ and bake until cooked and sounds hollow when tapped, internal temperature of 92℃ - 45-50 minutes. Transfer to a rack and cool.

<small>Stanley Ginsberg ''The Rye Baker''</small>