Easiest Way to Prepare Jamie Oliver Sunflower and Pumpkin Seed Brötchen (Bread Rolls)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sunflower and pumpkin seed brötchen (bread rolls). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sunflower and Pumpkin Seed Brötchen (Bread Rolls) is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook sunflower and pumpkin seed brötchen (bread rolls) using 10 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Sunflower and Pumpkin Seed Brötchen (Bread Rolls):

1. Make ready bread flour
2. Prepare sunflower seeds (shelled)
3. Take pumpkin seeds
4. Make ready rye flour
5. Make ready whole wheat graham flour (roughly ground if possible), plus more to dust bread
6. Make ready dry yeast (about 1 g)
7. Get salt
8. Prepare butter
9. Make ready malt powder (optional)
10. Prepare water

Instructions to make Sunflower and Pumpkin Seed Brötchen (Bread Rolls):

1. Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
2. In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
3. Add the water and mix into the dough with a wooden spoon until in comes together.
4. Remove dough from bowl and place on a floured working surface. Knead with the palm of your hand for a good 15 minutes. Dust hands or working surface with extra flour as needed if the dough is sticking too much.
5. Gradually fold in the seeds and knead for another 1-2 minutes.
6. Form into a ball and return the dough to the bowl.
7. Cover with plastic wrap and let sit at room temperature for 30 minutes.
8. After 30 minutes place in the refrigerator over night or 12-15 hours. The should double in size.
9. Remove dough from bowl and put on a lightly floured cutting board. Lightly roll or press into a 2-3 cm (1 inch) thick circle. Cut into 8 equal triangles. You can round out the pointy corner if you wish with your hands.
10. Spread some more wheat graham on a small plate. Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.
11. Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
12. While the dough is rising, prepare the oven. To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
13. When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife. Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!).
14. Remove from oven and let cool on a rack for a few minutes befor eating.

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