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.