Malted pumpkin seed rolls
Makes 8
Ingredients
1 cube of fresh yeast (42 g)
1 tbsp malt extract
300 ml lukewarm water
500 g strong wholemeal flour
3 tsp salt
50 g pumpkin seeds, chopped
Method
Dissolve the yeast and malt extract in
lukewarm water. Then add to the flour,
salt and chopped pumpkin seeds and
knead to a smooth dough. Cover and
place in the oven to prove for approx.
40 minutes using Conventional heat at
35 °C.
Lightly knead the dough again and
shape into 8 rolls. Brush with a little
water, then cut a cross into the top of
each and place on a baking tray or a
perforated baking tray. Cover and
place in the oven to prove for approx. a
further 30–40 minutes using
Conventional heat at 35 °C.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
i
Temperature
190–210 °C
Amount of water
approx. 150 ml
Shelf level
2
1st burst of steam
After placing food
in oven
Duration
25–30 minutes
Tips
Malt helps speed up the rate that yeast
grows at. It also gives bread and rolls a
pleasant sweet taste and a nice dark
colour. It is available from health food
shops and most supermarkets.
Recipes
132
