You will need: Fireclay stones
Fireclay brick: approx. 160-180°C
Top heat: approx. 300-350°C
Preheating: approx. 30 minutes
Working hours: 25 minutes
Baking: ca. 45-50 minutes

Ingredients (for 2 loaves of bread)

The evening before:

For the flour cooking piece:

• 150 ml water
• 30 g rye flour type 1150

For the brew:

• 100 ml water
• 150 g pumpkin seeds, roasted

For the sourdoughg:

• 300 ml water (40°C)
• 45 g starter
• 300 g rye flour type 1150

On baking day:

For the main dough:

• approx. 210 ml water (46°C)
• 270 g rye flour type 1150
• 400 g wheat flour type 1050
• Sourdough
• Flour cooking piece
• 25 g pumpkin seed oil
• 20 g salt
• 20 g honey
• Brew

In addition:

• some wholemeal rye flour for the work surface and the proofing baskets

The evening before:
For the flour cooking piece:
Mix the flour and water in a small pan with a whisk until lump-free and heat slowly, stirring constantly. Bring to the boil briefly, remove from the heat and continue stirring for 1-2 minutes until a pudding-like mixture has formed. Cover the flour mixture, leave to cool and then place in the fridge.

For the brew:
Bring the water to the boil and pour over the roasted pumpkin seeds.
Cover and leave to cool, then place in the fridge.

For the sourdough:
Mix all the ingredients for the sourdough in a bowl, cover and leave to mature at room temperature for approx. 12-15 hours.

On baking day:
For the main dough:
Place the water, flour, sourdough, flour chunks, pumpkin seed oil, salt and honey in a mixing bowl and knead for approx. 8 minutes. Add the scald and knead for approx. 2 minutes. Cover and leave to rest for 30 minutes.

Place the dough on the floured work surface, divide into two equal pieces and shape into round loaves. Place these with the ends facing downwards in two dusted proofing baskets.

Cover and leave to rise again at room temperature for approx. 3-4 hours.

During this time, heat the Merklinger to approx. 300-350 °C.

Carefully tip the loaves one by one onto the floured pizza peel, bake for 45-50 minutes until the heat drops. Remove the pumpkin seed loaves from the Merklinger and leave to cool on a wire rack.

Tip:
The flour cooking piece ensures a moist, soft crumb and even better freshness retention.