Hello, I’m Clara. Today, I will show you a way to make sunflower and pumpkin seed brötchen (bread rolls) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sunflower and Pumpkin Seed Brötchen (Bread Rolls) Recipe
Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook sunflower and pumpkin seed brötchen (bread rolls) using 10 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Sunflower and Pumpkin Seed Brötchen (Bread Rolls):
- Make ready 250 g bread flour
- Make ready 50 g sunflower seeds (shelled)
- Get 50 g pumpkin seeds
- Take 50 g rye flour
- Get 120 g whole wheat graham flour (roughly ground if possible), plus more to dust bread
- Get 1/4 tsp dry yeast (about 1 g)
- Get 10 g salt
- Prepare 8 g butter
- Prepare 5 g malt powder (optional)
- Make ready 280 g water
Instructions to make Sunflower and Pumpkin Seed Brötchen (Bread Rolls):
- Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
- In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
- Add the water and mix into the dough with a wooden spoon until in comes together.
- Remove dough from bowl and place on a floured working surface. Knead with the palm of your hand for a good 15 minutes. Dust hands or working surface with extra flour as needed if the dough is sticking too much.
- Gradually fold in the seeds and knead for another 1-2 minutes.
- Form into a ball and return the dough to the bowl.
- Cover with plastic wrap and let sit at room temperature for 30 minutes.
- After 30 minutes place in the refrigerator over night or 12-15 hours. The should double in size.
- Remove dough from bowl and put on a lightly floured cutting board. Lightly roll or press into a 2-3 cm (1 inch) thick circle. Cut into 8 equal triangles. You can round out the pointy corner if you wish with your hands.
- Spread some more wheat graham on a small plate. Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it’s evenly covered.
- Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
- While the dough is rising, prepare the oven. To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
- When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife. Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!).
- Remove from oven and let cool on a rack for a few minutes befor eating.
So that is going to wrap it up for this special dish sunflower and pumpkin seed brötchen (bread rolls) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
