Working time: approx. 20 minutes
Total time: approx. 14 hours
Ingredients: (4 loaves of bread, each around 450g)
200g wholemeal rye flour
Sourdough Starter from the refrigerator
1000g wholemeal rye flour
20g bread spices (fennel, coriander, caraway seeds)
50g pumpkin seeds
In the evening mix the sourdough starter with flour and water and keep it at room temperature until next morning. It should rest for 6-8 hours.
The next morning, knead all the ingredients and the pre-dough into a dough and leave it covered for 8 hours at room temperature.
Shape 4 loaves and place them on a tray.
Preheat the oven to 230°C for 30 minutes, bake the bread with plenty of steam for 45 minutes.
By using a wooden spoon handle you can press 7-8 grooves into the bread, so that the breads look like small pumpkins. Recut the grooves with a knife, so the crust of the bread breaks at these points only.