Formulas

Triple-Seed Sourdough

Roast pumpkin seeds at 350°F oven until lightly browned, 15 to 20 minutes; set aside. Combine sesame and sunflower seeds and tamari; roast at 350°F until golden brown, 20 to 25 minutes. Grind 9 oz. roasted pumpkin seeds with 5 oz. tamari-roasted seeds to medium-fine powder; stir into remaining whole seeds and set aside.

Dissolve yeast in 24 oz. water for 10 minutes. Add remaining water, rye flour and 2 lbs of High Gluten flour. Cover; ferment 12 hours. Slowly add remaining High Gluten flour, 28 oz. seed mixture and all salt to sponge. Develop dough until elastic, but still moist and sticky, adding more flour as necessary. Cover; ferment 1 hour until doubled. Scale and shape into rolls, rounds and ovals, as desired. Proof 1 to 1-1/2 hours on peels or in baskets. Brush with egg wash; slash tops. Sprinkle with remaining seed mixture. Bake directly on oven shelf at 400° to 420°F until golden brown and crusty, 20 to 25 minutes (3-oz. rolls); 30 to 35 minutes (1-lb. rounds); 35 to 40 minutes (1-1/2 lb. ovals); and 45 minutes (2-lb. ovals).

Unit Conversion Calculator