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Malted pumpkin seed rolls
Makes 8 rolls
Ingredients:
40 g fresh yeast
300 ml lukewarm water
1 tbsp malt extract
500 g wholemeal flour
3 tsp salt
50 g pumpkin seeds, chopped
For the steam: Approx. 150 ml water
Method:
1. Dissolve the malt extract and yeast in
the lukewarm water. Mix the flour, salt
and chopped pumpkin seeds together
in a bowl. Add the malt water and
knead to a dough. Place in the oven at
35 °C on Conventional heat for 40
minutes to rise.
2. Form into 8 rolls, brush with water
and cut a cross into the top of each.
Place in the oven at 35 °C on
Conventional heat for a further 20-30
minutes to rise, then bake.
Settings:
Function: Moisture plus d
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 30–40 minutes
Bursts of steam: 2
Add the steam:
After 9 minutes
After a further 10 minutes
Tip
Malt extract contains enzymes which
help yeast to expand. It also adds a
subtle, delicious sweetness to bread
and gives it a distinctive dark colour. It
is available from health food shops and
specialist supermarkets.
Recipes
32
32


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