Pumpkin Seed Rye Bread

Classic rye bread with a twist through the addition of crunchy roasted pumpkin seeds. This formula features Lesaffre's Livendo S400 rye sourdough.

Pumpkin Seed Rye Bread

Prep Time: 1 hour, 30 minutes
Bake Time: 30-35 minutes
Share Formula:


Bread Flour50-10020-
Saf-Pro Volume 3.1-40.5-100
Saf-Pro Relax RS 190-2.40.3-60
Livendo F400-81-200
Red Star All Natural Active Dry Yeast1-2-400
Water (90°F / 32°C)3-61200
Water +/-585811600

Lesaffre Products Used


Rehydrate the Red Star All Natural Active Dry Yeast by combining with water heated to 90°F (32°C). Next, in a spiral mixer, blend all ingredients for 7 minutes on your mixer’s first speed and then for an additional 3 minutes on its second speed, or until dough is fully developed. Maintain dough temperature at 82°F (27.7°C). Let dough rest, covered to prevent skin from forming for 30 minutes.


Divide dough into 1 lb 3 oz (540 g) portions, and shape as desired. Then proof for 50-60 minutes in a proofer set to 85°F (29.4°C) with 90% humidity. Remove from proofer and dust with flour (optional) and then score as desired.


Then, in a deck, rack or revolving oven, bake at 440°F (226°C) for 5 minutes before reducing the heat to 400°F (204°C) and baking (with steam) for 25-30 minutes. Please note that baking times may vary depending on the size and shape of the loaves.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094.