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Toasted Sunflower Seed and Pumpkin Seed Bread with Rye Sourdough
KAREN'S KITCHEN STORIES13Ingredients
105Minutes
230Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 oz. sourdough starter (fed 100%)
- 3.2 oz. rye flour (whole)
- 2.6 oz. water
- 2.7 oz. rye (chops, I found them at King Arthur Flour)
- 2.7 oz. water
- 10.2 oz. bread flour
- 1.6 oz. unsalted sunflower seeds
- 1.6 oz. unsalted pumpkin seeds
- 8 oz. water
- 1 3/4 tsp. salt
- 3/4 tsp. instant yeast
- 1 tsp. malt syrup (can be found at Whole Foods)
- sourdough (Soaker and)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium440mg18% |
| Potassium180mg5% |
| Protein8g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber4g16% |
| Sugars1g |
| Vitamin A0% |
| Vitamin C0% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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