New year, new, light and summerly bread with a wheat sourdough
Here the original Recipe from Marla:
Kürbisbrot mit Weizensauerteig
Sourdough: . 16 - 18 hrs. 28° falling to 26°
100 g wheat wholemeal
100 ml water (lukewarm, not over 40°C!)
10-20 g starter
Soaking Part: soak about. 3 - 12 hrs.
140 g kibbled Rye (fine!)
140 g water
Bread Dough:
Sourdough
Soaking Part
260 g wheat whole meal
100 g grated Pumpkin
30 g butter softened
10 g salt
10 g yeast (optional)
60-100 g buttermilk (depending on moisture of pumpkin – dough should not get too soft)
Add shortly before kneading is finished:
40 g pumpkinseeds roasted
10 g Sesame roasted
Knead all ingredients, including sourdough and soaking part for about 6 min.
Rest about 30 min, again knead briefly and divide into two if you want to make two small loafs. Rest another 50-60 min.... or, if no yeast used, longer... the dough tells you when it is ready: when about doubled.... that can take up to 3 hrs without yest.
Rest time all in all 50-60 min covered. (with yeast)
Remark from me:
I also could not find "fine" kibbled rye and used my coffee/herb mill to mill it a bit finer than what I got at the health shop. I would really recommend to do that, otherwise you might be due for a visit at the dentist after eating the bread :D. OR: Boil the roughly kibbled rye for a little while until it gets softer. (Careful with the water than: it will soak up water, so you use less water for the dough!) Maybe weigh it before and after cooking.
