Thursday, 29 September 2011

Pumpkin Seed & Oat Bread Rolls

Pumpkin Seed & Oat Bread Rolls

225 g Strong Wholemeal flour
250 g Strong White flour
25 g jumbo rolled oats
2 tablespoons pumpkin seeds
1.1/4 teaspoons fast action dried yeast
1.1/2 teaspoons brown sugar
1.1/4 teaspoons salt
30 ml sunflower oil
340 ml water

Add the ingredients to the breadmaker pan, in the usual order required by your machine and and set it to either the dough or pizza programme. When the programme has finished, remove from the breadmaker and divide into 16 pieces. Shape into rolls and spread out evenly on an oiled baking sheet.

Pumpkin Seed & Oat Bread Rolls

Brush water over the top of the bread and sprinkle a few seeds and oats on the top for decoration . Press the seeds in lightly. Then just leave in a warm place until it has risen a bit. Preheat the oven while you're waiting.

Bake in a preheated oven at Gas Mark 6 for 20 minutes, or until cooked.

Approximate Nutritional Values per Roll
CaloriesFatSat FatProteinCarbsSugar
128 Kj3.

These rolls go very well with my recipe for Parsnip & Fennel soup .


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