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close up of a square baked dark rye pumpkinseed covered roll in a bowl with a checked cloth

Sourdough Dark Rye Pumpkinseed Rolls

(makes 12)
Course bread, Breakfast, Dinner, lunch
Cuisine Canadian, German
Keyword dark rye, pumpernickel, pumpkin seed
Prep Time 3 hours
Cook Time 35 minutes
Resting time 1 day
Servings 12 people

Ingredients

  • 1-1/2 cups (200g) white flour
  • 1 cup (150g) rye flour slightly rounded
  • 1-1/2 Tbsp (10g) cocoa powder
  • ½ Tbsp (7.5ml) salt
  • 1 Tbsp (15ml) molasses
  • 2 Tbsp (30ml) pumpkin seeds for the dough
  • 1 cup + 2 Tbsp (287g) water
  • 2/3 cup (100g) active sourdough starter
  • 1 cup (150g) raw pumpkin seeds for the topping

Instructions

  1. In a medium/large mixing bowl, combine all of the ingredients except for the last one (the pumpkin seeds for topping the outside of the rolls). Mix with a wooden spoon or your hand until the mixture becomes a shaggy, soft dough (make sure that all of the dry ingredients have been incorporated). Cover with a tea towel and set aside for 30 minutes.

  2. After 30 minutes, reach your hand under the dough slightly and pull it up enough to fold it back over itself. Repeat this process 3-5 times or until the dough has a slightly smoother look. Cover and allow this to rest for another 30 minutes.

  3. Repeat the stretch and fold process 1 more time, followed by a 30 minute rest, and then again 1 more time. After the final stretch an fold, allow the dough to rest (covered) for 3-6 hours, or until puffy and risen (anywhere from a 30-100% increase in volume will work).

  4. Turn the dough out onto a well floured work surface (it will be very soft and sticky), and roll it into a 9x13-inch rectangle. Fold the dough in half, and re-roll into a 9x13-inch rectangle again, keeping enough flour down to prevent the dough from sticking to the table.

  5. Using a clean, wet cloth or paper towel, dab the surface of the dough all over to make it tacky. Sprinkle generously with pumpkin seeds, to cover the whole surface, and pat down to make them stick.

  6. Using a bench scraper, cut the rectangle into 12 square rolls. Turn each roll upside down (seed side down) onto a parchment lined cookie sheet, leaving some room between the rolls to expand. Cover the rolls with another sheet of parchment, and then a tea towel to weigh it down. Place the pan of rolls in the fridge and leave them overnight (12-24 hours).

  7. The next morning, preheat the oven to 425 degrees F (about 218 degrees C). Place a pan of boiling water onto the bottom rack of the oven, and bake the rolls (they will not appear risen) in the oven with the steaming water underneath for 30-35 minutes or until puffy and the pumpkin seeds look slightly toasted. Cool on wire racks.