Pumpkin Seed Bread À La Ströck

For the sourdough, mix Gerstel with lukewarm water and let stand covered with a damp cloth for 24 hours. Then mix with rye flour and lukewarm water and let stand covered with damp cloth for another 10 to 12 hours. Do not forget to take away a gerstel (about 80 g) for the next dough. For the swelling piece, mix all ingredients and let stand for 10 to 12 hours. For the main dough, dissolve yeast in lukewarm water. Mix with sourdough, swelling piece and the remaining ingredients and knead slowly at first, then quickly, until a smooth dough is formed. Then let the dough rest, covered when damp, for 20 to 30 minutes. Divide in half and work into rounds. Wet the dough with water, roll in pumpkin seeds, place in loaf pans or round simperl (proofing baskets) and let rise covered with a damp cloth for 50 to 60 minutes in a warm place. If using simperln, turn the loaves out onto a prepared baking sheet. Put them in the oven preheated to 250 °C, pour a cup of water on the bottom of the oven and bake at falling heat (180 ºC) for 60 minutes.Gerstel:In order not to need a few days each time to make sourdough, there is a method to preserve the finished sourdough for a few weeks. To do this, take about 50 grams of the finished sourdough, mix it with some rye flour (about 150 to 200 grams) and rub this mixture through your hands until you get a dry, crumbly mass. This is then called a “Gerstel

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