Pumpkin Roll Recipe

Okay, let us make some pumpkin bread. What I use for pumpkin bread is malted grain flour. Well, you know, you can see how this is.

This is dark chestnut with a little cracked malted flour in that which imparts a kind of sweetness, the nodules of it. I think that looks especially well with pumpkin seeds. It is 230 g.

We have sieved salt, 6 g. Mix it in and put in our yeast. I use dried yeast and just a tiny bit, 3 g overall.

Then, we have our white sour which is 135 g and 110 g of water and here 40 g of pumpkin seeds. You might want to add more in it, but I will use another lot to top it later on and make it nice. You should once in a while have a bite of a pumpkin seed and otherwise, you have the lovely bread, so let us just make that.

So, I am just taking my sourdough after I mixed everything in there. It is very important for me because that imparts a lot of Declan flavor into the whole thing. I add my water.

Now, starting off, moving all the flour from the outside in the inside over in this loaf of bread so it just comes about together. So, you see, I mop up everything which is on the table which needs to go into the bread naturally and give it by folding it over, folding, folding and turning, in slow motion just turning and folding, incorporating air into the dough and thus, by this, stretching a bit, and I would do that for about 5 to 10 minutes or even a little bit longer and now, I will put that aside with a little bit of flour, put my bowl over it so it does not skin and let it develop a little bit further. Here, I have my dough, remember, made from malted grains, and I just fold it back a little bit gently, not to destroy its structure too much.

What I would do now is dip it in some water just to wet the surface and dip it or roll it even in some pumpkin seeds. It looks already lovely. I like the colour and especially we have these little pumpkin seeds inside.

So, what I am doing, I will put it on the tray so it's fine to pull and then we can put it into the oven. Right, made on a kind of malted grain but does not it took stunning already, look at the pumpkin seed in itself and so they are ready to get into the oven. Here, you know, we commercially have an oven which exerts steam if it needs to, not on all rows but on some of the rows to develop it.

You, at home, may want to check up in there or get one of these flour spray, mist it up there and create a nice moist atmosphere in your oven, open it up very, very shortly, put it in the oven and close the door as fast as you can and then 25 to 30 minutes later, whenever it is ready, you pick it out of the oven. I cannot wait to get the pumpkin bread out of the oven. Let us not forget the oven mitts, double thickness, oven is hot.

Now, the time has run. Yup, there it is. Wonderful.

This time, we put the tray here. This time, we pick it up. Yeah, it is done.

Lovely! After, you know, handling the bread but not following any neat one, all these different seeds on there, they are wonderful and the texture inside will be absolutely great. This is how you make a pumpkin seed bread. .