Ingredients for 12 pumpkin rolls
For the buns
- 350 g of Hokkaido pumpkin into 1.5 cm pieces
- 300 g wholemeal spelt flour for flour for the work surface
- 200 g white spelt flour
- 21 g yeast, fresh
- 1 TBSP. ground flax seed with 3 TBSP water to mix
- 30 g coconut blossom sugar
Liquid ingredients and spices
- 100 ml of water
- 2 TABLESPOONS soy drink
- 75 g of Bio-Alsan (vegan Margarine)
- 2 TSP crystal salt
For the crunchy effect
- 40 g oatmeal
- 30 g pumpkin seeds
- 20 g Kakaonipps
Preparation time about 15 minutes cooking/baking time approx 40 minutes
First the pumpkin with 100 ml of water in a saucepan, cover and cook on medium heat, Stirring constantly, for about 15 Min. cook until soft. Then using a sieve, drain and return to pot. Alsan and the pumpkin with the stick blender make a fine puree. Then briefly cool the ideal temperature (approximately 35 °C), the yeast and the coconut blossom sugar and mix.
Then the two flours together with salt in a bowl, followed by the pumpkin-yeast-mashed potatoes and Flaxseed. The Whole on a floured work surface and knead with your hands to form a smooth dough.
Place the dough back in the bowl, with a damp cloth and cover. 30 Min. let go.
Preheat the oven to 180 °C top / bottom heat heating up, a baking paper-lined baking sheet and fire-proof, water-filled bowl on the oven floor.
After 30 Min. the dough on the work surface and knead briefly. Then the oatmeal, pumpkin seeds and Kakaonipps incorporation.
Divide the dough into 12 equal pieces, shape into rolls, place on the baking sheet for another 15 Min. let it rest.
Finally, the sheet in the lower third of the oven, slide -, and 18 – 20 Min. bake.
The soy drink in a small bowl fill and a brush.
The pumpkin bread out of the oven, with the soy drink, sprinkle and let cool.
Nutritional values per bun
- Calories: 244 kcal
- Carbohydrates: 34 g
- Protein: 8 g
- Fat: 8 g