Sourdough rye with pumpkin seeds

Sourdough rye with pumpkin seeds

1 x 900 g loaf
75 mins
Laura Edwards

This recipe is dedicated to my uncle Wojtek, who is my mother’s youngest brother, my godfather and a master breadmaker. He got me hooked on bread making and now I hope I can pass this love onto you – in fact, it was he who gave me my first sourdough starter.

For this recipe I have used three parts rye flour to one part plain flour, just to add a little softness to the rye. The pumpkin seed oil I have used in this recipe is available in organic food stores and even some supermarkets. However, if you can’t find it, any other oil will work fine and this bread will still be delicious.


Quantity Ingredient
300g rye flour
100g plain flour
2 teaspoons salt
3 tablespoons wheatgerm
2-3 tablespoons pumpkin seeds
1 tablespoon oats
2 tablespoons * sourdough starter [rid:33808]
250ml tepid water
1 tablespoon pumpkin seed oil


  1. Grease a 900 g loaf tin with butter and dust with flour.
  2. Place both flours into a large bowl with the salt, wheatgerm, pumpkin seeds and oats. Stir well to combine.
  3. Mix the starter with the tepid water. You can do this either by pouring the water into the jar you keep the starter in and shaking them together really well or just mix them using a spoon. Add this mixture to the dry ingredients in the bowl and continue mixing in one direction, until you get a dough the consistency of peanut butter, then add the oil. Knead the dough in the bowl for about 5 minutes to get some air into it.
  4. Place the dough into the prepared loaf tin, cover with a tea towel and leave in a warm place to rise, such as near a radiator, for 10 hours.
  5. Preheat the oven to 180°C. Bake the loaf in the oven for 1 hour, or until dark brown and it should sound hollow when tapped. This sourdough bread will keep for about 5 days.
eastern european
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