Easiest Way to Make Delicious Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

Sunflower and Pumpkin Seed Brötchen (Bread Rolls). Great recipe for 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.

Make a cut in the middle of each roll. I wanted to create a sunflower seed roll to celebrate the state flower of Kansas, which is the sunflower. And I also undeniably love sunflower seeds (they are right at the top with pumpkin seeds for me). arab cook Sunflower and Pumpkin Seed Brötchen (Bread Rolls) using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

1. Prepare 250 g of bread flour.
2. It's 50 g of sunflower seeds (shelled).
3. You need 50 g of pumpkin seeds.
4. You need 50 g of rye flour.
5. You need 120 g of whole wheat graham flour (roughly ground if possible), plus more to dust bread.
6. You need 1/4 tsp of dry yeast (about 1 g).
7. Prepare 10 g of salt.
8. Prepare 8 g of butter.
9. It's 5 g of malt powder (optional).
10. It's 280 g of water.

And of course Brötchen are at the bane of my existence. They are THE essential part to a German breakfast. Scatter remaining pumpkin seeds on a dinner plate. Moisten the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pushing the seeds into the dough with your hand.

Sunflower and Pumpkin Seed Brötchen (Bread Rolls) 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..

They also throw in rye flour, flaxseed, whole-wheat flour, steel-cut oats and sunflower seeds. Other than ingredients, we also had the issue of texture. When you cut them in half it's getting messy! But that's the way rolls have to be! Add different seeds such as sesame, poppy or sunflower seeds on top.