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.
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
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.
Eat & Enjoy!
