10 grams fresh yeast
5 deciliters water (lukewarm)
1 deciliter yoghurt
1 teaspoon salt
1 teaspoon honey
1/2 deciliters olive oil (plus 1 tablespoon)
100 grams pumpkin seeds
200 grams wholemeal flour
700 grams wheat flour
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1Place the yeast in the bowl of a food processor and ilute it with warm water. Stir and add the yougurt. Add the salt, the honey, 1/2 deciliter of olive oil, the pumpkin seeds and both flours.
2Start up the robot using the kneading paddle at low speed for 2 minutes. Then increase the power for 8 minutes to get a nice smooth paste. Pour 1 tablespoon of olive oil over the dough and let it rise for an hour. Cover the food processor bowl with a towel and place it in a draft-free place.
3When the dough is well risen, cover the bowl with some plastic wrap and store it in the fridge for about 10 hours or overnight.
4On the next day, remove the dough from the refrigerator and place it on your countertop. Gently press the dough with the palm of your hand to flatten it a bit and cut it into 12 small dough rolls. Let them rise again for about 1 hour far from drafts and covered with a moisted cloth.
5Preheat the oven to 225 degrees Celsius. Bake the bread for about 20 minutes.
PER SERVING *
|Calories340Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tina M. 8 Jul 2015
This recipe was superb compared to other recipes I have used similar to it. The buns were both flakey and somewhat chewy while the pumpkin seeds provided a more flavorful taste.