Kürbiskernweckerl (Pumpkin seed rolls)

Now here is a bread that really sounds interesting. Give this one a try. Try this variation: Change the seeds to sunflower seeds and call the rolls Sonnenblumenkerne Rolls. Just a thought. Thanks Gary for passing this recipe along. Might be good with rabbit! Cheers!


Source: The Inverse Cook, via Gary Payne
Yield: 10 round rolls

Pâte Fermentée
50g (1¾ oz) (3½ T) Flour, Type 700 (strong white flour)
30g (1 oz) (2 T) Cool Water
2g (¾ oz) (1½ T) Fresh Yeast
1g (¼ oz) (½ T) Salt
Mix together and let rest for 12 hours in a cool place, or 1 hour at room temperature and in the fridge overnight, 12-16 hours.

Soaker:
25g (? oz) (1? T) coarse Rye Meal
50g (1¾ oz) (3½ T) Pumpkin Seeds
25g (? oz) (1? T) Flaxseeds (linseed)
100g (3½ oz) (7 T) Warm Water
Stir the ingredients of the soaker together and let stand covered for about 12 hours.

Dough:
250g (8½ oz) (1¼ c) Flour, Type 700 (strong white flour)
50g (1¾ oz) (3½ T) light Rye Flour, Type 960
140g (5 oz) (? c) Cool Water
10g (? oz) (? T) Barley Malt
15g (½ oz) (1 T) Pumpkin Seed Oil or Vegetable Oil
10g (? oz) (? T) Salt
10g (? oz) (? T) fresh Yeast
Soaker ingredients
Additional pumpkin seeds
Sesame seeds

Directions:
Combine all ingredients to a shaggy mass and let stand for 10 minutes. Knead for 10 seconds, either on an oiled surface or drag the dough in circles with a strong fork in the bowl. Let stand for another 10 minutes, then knead again for 10 seconds. Let stand for 10 minutes, then tip the dough onto an oiled surface and fold it onto itself a couple of times. It will be sticky, although not excessively wet like ciabatta dough.
Let stand for 40 minutes at room temperature. Agitate / Fold the dough after 20 minutes.

Divide dough into ten pieces weighing roughly 73g (2? oz) (? c) each, shape round, moisten the surface and press with the wet top into a bowl of pumpkin and sesame seeds (I omitted the sesame).

Proof for 50 minutes.

Bake at 240°C (465°F) for 20-25 minutes reducing the heat to 200°C (390°F) after 10 minutes.