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Whole Grain Pumpkin Bread Rolls (Gluten-Free & Low FODMAP)

5 stjerner 4 stjerner 3 stjerner 2 stjerner 1 stjerne

Ingen anmeldelser

These lovely bread rolls are great for either breakfast or lunch as a sandwich. The texture is light and fluffy, even though it contains whole grains and pumpkins.

ingredienser

vægt

250g Roughly grated pumpkin

7,5 Luke-warm water

2 tsp Apple cider vinegar

6 Dry yeast

3/4 dl Oil (15G)

3 tsp Salt

25g 45 g Psyllium Husk seeds 

1/2 tsp Cardamom

125g Rolled buckwheat

100g Millet flour

100g Sorghum flour

100g Whole-grain buckwheat flour

100 Buckwheat flakes

1 Egg

Pumpkin seeds

Instruktioner

Rinse and peel the pumpkin and grate roughly. Put aside in a separate bowl.

Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.

Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.

Let the dough rise overnight with a wet cloth over it.

I use a wet spoon to scoop the dough up and form them gently wet my hands. If the dough is too sticky, make your hands wet.

Place them on a baking sheet, brush the pumpkin bread rolls with beaten egg, and sprinkle with pumpkin seeds.

Heat the oven to 200C and bake the bread rolls for 18-20 minutes, depending on the size you make.

My oven is not so good, so I have to bake them longer, about 30-40 minutes. The main thing is the bottom of the bread needs to sound hollow when you knock on it.

Serve the bread roll with your favourite toppings and meat.

Noter

Eat & Enjoy!

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