Sunflower and Pumpkin Seed Brötchen (Bread Rolls)
This is a German style bread roll - in this case, triangle shaped - packed with crunchy sunflower and pumpkin seeds and wheat graham for an amazing texture! In this recipe, I use only a small amount of yeast and let it ride for several hours which makes the bread taste a lot better.
It's easy to prepare during the evening, let rise overnight in the fridge and then bake in the morning for a wonderful breakfast bread!
Sunflower and Pumpkin Seed Brötchen (Bread Rolls)
This is a German style bread roll - in this case, triangle shaped - packed with crunchy sunflower and pumpkin seeds and wheat graham for an amazing texture! In this recipe, I use only a small amount of yeast and let it ride for several hours which makes the bread taste a lot better.
It's easy to prepare during the evening, let rise overnight in the fridge and then bake in the morning for a wonderful breakfast bread!
Cooking Instructions
- 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.
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