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Delicious juicy pumpkin bread rolls are fantastic and perfect for either breakfast, lunch or afternoon.
250g Pumpkin
7,5 dl Luke-warm water
2 tsp Apple cider vinegar
6g Dry yeast
1/4g Oil (15g)
25g Psyllium Husk seeds *see glossary
1/2 tsp Cardamom
3 tsp Salt
1/2 tbsp Maple syrup
100g Millet flour
100g Sorghum flour
100g Whole-grain rice flour
125g Oatmeal gf
1 Beaten egg
Roughly grate the pumpkin and place it in a bowl.
Combine dry yeast, salt, spices, apple cider vinegar, oil 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.
The dough is wet and sticky, so use a spoon to scoop the dough up. For each bread roll, round and give a light press.
Place them on a baking sheet, and brush the pumpkin bread rolls with beaten egg for a nice golden look.
Heat the oven to 200C and bake the bread rolls for 35-40 minutes, depending on the size you make. The main thing is the bottom of the bread needs to sound hollow when you knock on it.
Use the bread rolls for breakfast or sandwiches in your children’s lunchbox.
Eat & Enjoy!