A mixed rye and malthouse bread with pumpkin seed and oil
Use a rye sordough starter and feed it. 30 g starter, 120 water, 120g rye flour. After it was fed in the last 8 hours, knead a bread from malthouse flour and water, and add a bit of Canadian white. Malthouse: 1kg, white flour: 200g, water 0.8l. After it is done, add the starter, knead it well, then add the pumpkin seed, pumpkin oil (5 spoons) and salt. Put it in a baking pot and leave it in a warm place covered for 12 hours. Then bake the bread for 45 minutes.
Added by: Katalin Koltai
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The Shipton Millers