Baking
94
Malted pumpkin seed rolls
Preparation time: 120–130 minutes
Makes 8
Ingredients
1 cube of fresh yeast (42 g)
1 tbsp malt extract
300 ml lukewarm water
500 g wholemeal flour
3 tsp salt
50 g pumpkin seeds, chopped
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast and malt extract in
lukewarm water. Then add to the flour,
salt and chopped pumpkin seeds and
knead until you get a smooth dough.
Place the dough in the oven and select
the Automatic programme Cakes \
Yeast dough \ Prove for 45 minutes.
Lightly knead the dough and shape into
8 rolls. Brush with a little water, then cut
a cross into the top of each and place
on a baking tray or Gourmet perforated
baking tray. Place in the oven and
select the Automatic programme Cakes
\ Yeast dough \ Prove for 45 minutes.
Then bake until golden.
Recommended settings
Oven function: Moisture plus
Temperature: 190–200 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 1
minute
2nd burst of steam: release after 15
minutes
Duration: 25–30 minutes
Tip
Malt helps speed up the rate that yeast
grows at. It also gives bread and rolls a
pleasant sweet taste and a nice dark
colour. It is available from health food
shops and most supermarkets.
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