Sunflower and Pumpkin Seed Brötchen (Bread Rolls)
Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sunflower and pumpkin seed brötchen (bread rolls). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is something that I’ve loved my entire life.

Toasted Sunflower Seed and Pumpkin Seed Bread with Rye SourdoughKaren's Kitchen Stories. Courgette and Pumpkin Seed Bread (not cake)A Wee Bit of Cooking. This no-knead pumpkin-sunflower seed bread gets its crunch and flavor from pumpkin seeds, sunflower seeds, flax seeds. The generous quantity of roasted pumpkin, sunflower, and flax seeds lends a delicious and very distinctive nuttiness—not to mention crunchy texture, eye appeal.

To begin with this recipe, we must first 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):
  1. Make ready 250 g bread flour
  2. Prepare 50 g sunflower seeds (shelled)
  3. Make ready 50 g pumpkin seeds
  4. Get 50 g rye flour
  5. Take 120 g whole wheat graham flour (roughly ground if possible), plus more to dust bread
  6. Make ready 1/4 tsp dry yeast (about 1 g)
  7. Take 10 g salt
  8. Get 8 g butter
  9. Prepare 5 g malt powder (optional)
  10. Make ready 280 g water

The sunflower seeds inside and on top of the bread pack a punch of Vitamin E, not to mention good fats and proteins that will keep you full and energized all One slice of this bread topped with peanut butter or cream cheese, and you can say goodbye to those slow-going mornings (of course, the coffee. Meanwhile, toss the raw almonds, sunflower seeds, flax seeds, sesame seeds, and pumpkin seeds into a food processor. It allows the soluble fiber from the psyllium, flax and oats to bind throughout the seed mixture. Let the bread cool completely on the counter, and again in the refrigerator before slicing.

Instructions to make Sunflower and Pumpkin Seed Brötchen (Bread Rolls):
  1. Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
  2. In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
  3. Add the water and mix into the dough with a wooden spoon until in comes together.
  4. 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.
  5. Gradually fold in the seeds and knead for another 1-2 minutes.
  6. Form into a ball and return the dough to the bowl.
  7. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  8. After 30 minutes place in the refrigerator over night or 12-15 hours. The should double in size.
  9. 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.
  10. 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.
  11. Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
  12. 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.
  13. 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!).
  14. Remove from oven and let cool on a rack for a few minutes befor eating.

It allows the soluble fiber from the psyllium, flax and oats to bind throughout the seed mixture. Let the bread cool completely on the counter, and again in the refrigerator before slicing. A good handful of Pumpkin and Sunflower Seeds. Bulk fermentation in the Fridge for Family agrees that this is the best SD Bread so far. Sorry for the missing Slice of bread, the shape was nicer and I should have taken the Images.

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