Easiest Way to Cook Perfect Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

Sunflower and Pumpkin Seed Brötchen (Bread Rolls) ~ Happy Cooking - how many times is being sought after by many user around us, one of them is Our. They already are get used to use internet on smartphone to get information to be used idea. Therefore I give Information about Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is could my Buddy make it insight.

you able to cook Sunflower and Pumpkin Seed Brötchen (Bread Rolls) to take advantage of 10 ingredient 14 step. this is it step by step for cook it.

The ingredients for cooking Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

1. capable need to provide 250 g bread flour.
2. Please buddy prepare 50 g sunflower seeds (shelled).
3. You need 50 g pumpkin seeds.
4. capable need to provide too 50 g rye flour.
5. Please prepare 120 g whole wheat graham flour (roughly ground if possible), plus more to dust bread.
6. You need to prepare 1/4 tsp dry yeast (about 1 g).
7. Please buddy prepare 10 g salt.
8. capable need to provide too 8 g butter.
9. Also add 5 g malt powder (optional).
10. Also add 280 g water.

The Instructions how to cook Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

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..

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