Meyer’S Dark Rye Bread With Rye Berries & Pumpkin Seed - cooking recipe

Ingredients

Young Starter
Berries and Seeds
340 g cracked rye berries
175 g pumpkin seeds
500 g cold water
Dough
400 g young starter for yeast
200 g lukewarm water
10 g dark malt flour or 30 g malt syrup
400 g rye flour
20 g salt

Preparation

YOUNG Starter:
Refresh your rye stock starter 12-24 hours before use (see page 141).
BERRIES AND SEEDS:
At the same time that you refresh your natural stock starter, 12-24 hours before baking, mix the cut rye berries and pumpkin seeds in a bowl and add the water. Cover and leave at room temperature.
Dough:
Mix together all the dough ingredients. Drain the soaked berries and seeds and mix them into the dough.
See pages 142-4 for how to mix your dough before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2-6 hours - see instructions on pages 144-5.
Bake the bread following the instructions on page 145, for approximately 50-60 minutes.
Recipe courtesy of MEYER'S BAKERY by Claus Meyers.
Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.