Pumpkin Seed Bun
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 210 g whole wheat flour
- 210 g wheat flour
- 1 cube yeast
- 1 tablespoon sugar
- 1 teaspoon, heaped honey
- 1 teaspoon salt
- 100 g pumpkin seeds
- 2 tablespoons oil
- water
Print Recipe
Pin Recipe Instructions
- Put the flour in a large bowl. Make a hollow in the middle. Put some warm water, sugar and yeast in a smaller bowl and stir well. Then pour this mixture into the well, cover with a little flour and let rest for 20 minutes. Then add the oil, salt, honey and water until you get a smooth batter. Knead the dough well, add the pumpkin seeds (leave a few for decoration) and knead with the dough. Dust with flour and cover in a warm place (tea towel) and let rise for at least 1 hour. Then knead the dough well again and form a roll (approx. 60 g per roll). Place on a baking sheet lined with baking paper, brush with water and press the retained pumpkin seeds onto the rolls. Let rise again covered for an hour. Place a flat vessel with water in the bottom of the oven, preheat the oven to 200 ° C. Bake the rolls for 30 minutes.
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