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April 10, 2008

Buns in the oven

No. Not that kind of bun! As you know from many posts, Tony bakes yummy cakes. I don't so much. I prefer to bake bread. There's just something so homey about seeing the yeast work, kneading the dough, seeing it rise and then sinking your teeth into the final result. So good! And I especially love baking bread in the morning. I don't know why. But it sure is a nice way to start the day.

These are pumpkin seed rolls and to make them you'll need:
1oo ml (whole) pumpkin seeds, 3 sachets (7gram ones) of dry yeast, 2 spoonfuls sugar, 350 ml warm water*, 450-70 grams flour, 100 grams pasta or durum flour (I use pasta flour from Dove Farm), half a spoonful salt, ½ teaspoon olive oil.

*I find the best way to get the right temperature is to mix 250 ml cold/tap water with 350 ml boiling water and then take your water from this.

Put your pumpkin seeds in a pyrex bowl or similar, cover with boiling water and leave for an hour. Pour out the water, then chop the seeds as finely as you like.

Mix the yeast and sugar in a bowl and then add 100 ml of your warm water, stir and leave for five minutes. You should then see the yeast start to work. Add the rest of the water, 400 grams flour and the pasta flour, pumpkin seeds and salt. Mix the dough, adding more of the flour as you go. The dough has to be exactly not sticky, but not too heavy. Pour the olive oil into your bowl and roll the dough in it, so it's lightly oily. Cover your bowl with cling film and leave the dough in a warm place for 30 minutes.

Lightly dust your baking tray (you'll need two if you have a small oven like we do) with pasta flour. Divide the dough into 14-16 portions, shape into slightly flat rolls (they will rise in the oven), bake for 15-17 minutes mid-oven at 180°C.


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