What Is Red Kuri Squash?
Hokkaido pumpkin (Red Kuri squash) Red Kuri squash is a thin-skinned orange coloured winter squash. It has the appearance of a small pumpkin without the ridges, and a firm flesh provides a delicate and mellow chestnut-like flavour inside the hard outer skin. To read more, click here.
Antenna Shop, What Is That?
In Japan, there are 47 prefectures, and most of them have a unique store in Tokyo to promote items from the prefecture. The name is “Antenna shops.” The shop sells mainly food & beverages. If you want to know more, click here.
Trip
I went on a trip to Tokyo with a friend a while ago, and we came by this excellent Antenne shop where I found red Kuri squash. I used it a lot when we lived in Holland for waffles, homemade fries, pancakes and soups. Funny – it made me feel at home when I saw the squash.
That’s funny when you have lived abroad for several years; you begin to connect things or food with different places you lived.
I can’t help it, as I compare it with food. Well, I am not a food blogger for nothing…..haha.
I enjoyed the shop and bought different dried fruit I will use in my baking soon. I purchased the Hokkaido pumpkin and fresh chilli – yum. Chilli is difficult to find in Japan, so I was pleased. With that note, I think it is time to get back to the recipe again.
Whole Grain Pumpkin Bread Rolls
You can use pumpkin for many things, so I decided to use it in bread rolls. The pumpkin helps to keep the bread moist and juicy.
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.
I wish you good luck!
Whole Grain Pumpkin Bread Rolls (Gluten-Free & Low FODMAP)
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.
- Yield: 12 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
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 Eggs
Pumpkin seeds
Instructions
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.
Notes
Eat & Enjoy!
