German Sourdough Pumpkin Seed Bread (Kürbiskernbrot) by Annabelle’s Lair

[BakerAunt]

Authentic German Sourdough Pumpkin Seed Bread (Kürbiskernbrot)
Submitted by Annabelle's Lair on January 14, 2015 at 1:03 pm
An delicious German bread that can be eaten with just about anything such as butter, marmalade,

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

Prepare seeds:
1 cup unsalted pumpkin seeds set aside

In separate bowl mix together:
½ cup sesame seeds
2 tablespoons soy sauce

Then roast in oven:
½ cup pumpkin seeds at 350F for 15 minutes

¼ cup of the sesame seeds at 350F for 15 minutes

Grind up roasted seeds in mortar and pestle and set rest of unroasted seeds aside

For the dough:
360 g water
250 g German sourdough
400 g unbleached flour
100 g rye flour
100 g whole wheat flour
14 g sea salt
ground up roasted seeds plus unroasted whole seeds

In mixing bowl of stand mixer combine water, sourdough, unbleached flour, rye flour, whole wheat flour, sea salt, roasted plus unroasted whole seeds, and knead 5-7 minutes.

First Rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape and slap dough several times on each side to release bubble for tight crumb.

Second Rising: place dough upside down in well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof for 1-2 hours depending on room temperature.

Preheat oven and hearth stone to 410F at least 30 minutes prior to baking bread.

Place parchment paper on pizza paddle and gently turn the proofed dough right side up.

Slice the top of dough several times with lame so the bread can expand.

Slide parchment onto hearth stone and bake on 410F for 70 minutes.

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• This topic was modified 8 years, 4 months ago by BakerAunt.

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