Recipes
143
Malted pumpkin seed rolls
Preparation time: 120–130minutes
8 bread rolls
Ingredients
1 cube of fresh yeast (42 g)
1 tbsp. malt extract
300 ml water, lukewarm
500 g wholemeal flour
3 tsp. salt
50 g pumpkin seeds, chopped
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Stir and dissolve the yeast and malt
extract in lukewarm water. Add to the
flour, salt and chopped pumpkin seeds
and knead into a dough. Cover and
prove in the oven at 35°C on
Conventional Heat for approx. 35–
45minutes.
Lightly knead the dough again and
shape into 8rolls. Brush with a little
water, then cut a cross into the top of
each and place on the baking tray or
the Gourmet perforated baking tray.
Cover and place in the oven to prove
for a further 30–40minutes using
Conventional Heat at 35°C.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 1
Temperature: 190–200°C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
Duration: 25–30minutes
Useful tip
Malt helps speed up the rate at which
yeast grows. 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.
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