Kürbiskern Brötchen, Pumpkin Seed Wholewheat Rolls

I like very much the rolls and bread from Germany, especially multi-grain and pumpkin seed rolls.  The fragrance of wheat and grain, the chewy texture, the nutty flavour.  It’s divine.  But they only exist in Germany, hardly in Hong Kong.  The Delicatesseen Corner at Holiday Inn claims itself featuring with German and Austria dishes.  There is a bakery shop but the bread is too soft.  It cannot be German.  So, I have to bake my own bread, with trial and error.

This time I experimented my beloved one, pumpkin seed wholewheat rolls.  It’s simply 60% of bread flour, 40% of whole wheat flour, 10g flaxseeds, 2 teaspoons wheat germ, 10g pumpkin seed, 2g yeast, 60% water and 6g sea salt.  Hmm, it’s good but a bit soft for German grainy rolls.  What I will try next is to grind grains like cereal, flaxseed and mix with the dough to get it more chewy.

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2 thoughts on “Kürbiskern Brötchen, Pumpkin Seed Wholewheat Rolls

    1. Hi Van,

      I do not have a recipe for the pumpkin seed bread. From the ingredient portion, it should be with 300g flour. Then 60% of bread flour, 40% of whole wheat flour, 10g flaxseeds, 2 teaspoons wheat germ, 10g pumpkin seeds, 2g instant yeast, 60% water and 6g sea salt. % of water depends on the local humidity. I took 60% water because Hong Kong is humid. In countries with lower humidity, 70% water is more common. And 2g salt for every 100g flour.

      Normally I follow the norm to have fermentation and rising. You may refer to my other article showing some deumidtails of the process. https://meyanyeung.wordpress.com/2010/09/25/german-kaiser-rollsbrotchen/

      The rule for fermentation is doubling the dough size. Time required will depend on the temperature. Higher temperature results in shorter fermentation time.

      Hope it helps.

      Meyan

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