Summary

Ingredients

• 200 g pumpkin seeds (or sunflower seeds)
• 50 g sesame seeds
• 700 g flour, (wheat flour type 1050)
• 2 cubes yeast
• 250 ml water, lukewarm
• 6 tablespoon oil, sunflower or rapeseed oil
• 1 tablespoon salt
• 2 egg (s)
• 1 egg (s), (for brushing)
• Sesame or poppy seeds for sprinkling
• 1 teaspoon honey
• 200 g sour cream, 10% fat or creme fraiche

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Instructions

1. Roast the pumpkin seeds (sunflower seeds) and sesame seeds without fat in a pan until light brown, mix with flour and salt. Dissolve the crumbled yeast and honey in 250 ml of lukewarm water. Make a well in the flour, pour in the yeast, cover the edge with flour. Place the eggs, sour cream (creme fraiche) and oil on the edge of the flour. Knead everything from the middle to a dough (if necessary add a little more flour or water, depending on the firmness of the dough). Knead the dough vigorously and cover it for approx. 30 minutes until it has doubled. Then knead again vigorously, then shape 7 small and 1 large ball out of it.
2. Place the large ball in the center of a springform pan (28 cm diameter). Arrange the small balls all around. Brush with the beaten egg and sprinkle with any seeds (sesame or poppy seeds). Let rise again for about 15 minutes. Bake in a preheated oven at 175 degrees (convection) for about 35 minutes.
3. Good Appetite!
4. My garlic dip tastes great with it.