Pumpkinseed Rye Kurbiskernbrot (Germany)
Today's bake: Pumpkinseed Rye Kurbiskernbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes: Increased dough to make 3 loaves @ 721gr each.
Substitutions: None
Discussion: Another nice rye bread from 'The Rye Baker'. This is a relatively easy bread to make consisting of a soaker, a sponge, and main dough. It has a nice mild-sour taste and Stanley describes it best "A medley of pumpkin seeds, crunchy flaxseed, and chewy coarse rye meal, all encased in a tender wheat rye crumb. The pumpkin seeds dominate its flavor profile, their sweet richness accented by the burnt notes of black rye malt and moderately sour finish".
Make again? - Yes, definitely.
Changes/Recommendations: More flour in the bannetons, scale the dough for larger loaves.
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Ratings:
Comments
Tony those loaves look amazing, a nice blend of rye, white flour, a bit of whole wheat and rye meal. I love the addition of the seeds, they make most breads better don’t they? Great oven spring especially since this is mostly rye.
Benny
Thanks for the kind words Benny. This is one of the tastier breads I've baked. I agree about seeds really making breads better, they add a nice taste and texture.
Tony