Spiced Pumkin Seed Rye Sourdough Bread
Built for depth of flavour and superior performance, this Spiced Pumpkin Seed Rye Sourdough Loaf blends toasted pumpkin seeds with subtle spice for a standout artisan rye sourdough loaf. With le’sourdo® Rye Sourdough Powder providing rustic, robust, tangy profile and SwissBake® T55 Flour ensuring consistent volume and texture, our recipe is perfect for artisan bakeries, seasonal menus, or gourmet offerings in HoReCa establishments. An excellent showcase of rye complexity and sourdough tradition!
INGREDIENTS
For Rye Pumpkin Loaf Dough:
• 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
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For Preferment – Day 1 • le’sourdo® RoggenArte – 50 g • Rye Flour – 75 g • Water – 150 g |
For Preferment – Day 2 • 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.