From Milk Street Television
Make a sponge
- 1/2 C Rye Flour
- 2 tsp Yeast
- 1 TBL honey
- 1/2 C warm water
Let proof 45-60 minutes
- 1 C pepitas – Pumpkin seeds or sunflower seeds
- 1/2 C sesame seeds
Heat in dry skillet until the sesame seeds barely start to color - Measure 1/2 C of seed mixture and set aside
- Remainder in food processor while still warm
- Puree for one minute until seeds are pulverized
- Add 4 TBL cold butter
- Puree 20 seconds
Combine seeds into sponge - 2 1/2 C bread flour
- Mix with Kitchen Aid
- Add 1 C water
- Mix about a minute
- Let rest 5 minutes
- Add 2 1/2 tsp kosher salt
- Mix 5 minutes
- Cover and let rise 1 hour
- Turn out onto floured surface
- Gently flatten and cut into half
- Pull together bottom and form balls
- Put onto baking sheet iwth parchment paper
- Brush top generously with egg wash
- Sprinkle with seed mixture
- Top with a Maldon sea salt
- Cover with plastic and let rise another 30 minutes
- 450º about 25 minutes
- Cool 30 minutes before eating
