Malted Pumpkin Seed Roll
This nutty hazelnut oil malted seed roll packed with pumpkin seeds is perfect alongside a hearty soup. I created this giant roll recipe for all my soup lovers. This bread is perfect for tear and share. It is just as delicious with some good quality olive oil and if you still have some left I recommend a spread of any deep roast nut butter.
Pumpkin seeds may be small but they are packed with protein, unsaturated fats, including omega-3 and omega-6 fatty acids. For this recipe, I used whole pumpkin seeds and blended them rather than milled pumpkin seeds as I find they retain their flavour. If you want a nuttier flavour you can toast your pumpkin seeds before blending. I used hazelnut oil for this recipe but if you do not have any available I encourage you to use any other oil, a recipe is simply a guideline and a source of inspiration. Experiment and intuitively apply all your senses, it is all about discovering what works for you.
Ingredients
75ml Water
7g Dry active yeast
10g Cane Sugar
150g Malted flour
50g Crushed pumpkin seeds
3g Salt
1 tbsp. Hazelnut oil (extra for oiling bowl)
Method
In a bowl, mix cane sugar, yeast and water. Let the mixture sit for at least 10 mins (it should foam up).
Add flour, crushed pumpkin seeds, hazelnut oil and salt to the yeast mixture. Combine the ingredients into a dough ball.
Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Return the dough to the bowl (lightly oiled with the extra hazelnut oil), cover with cling film and leave to double in size, about 1 hour.
Deflate and tip the dough onto a lightly floured surface and gently fold into the desired shape. Place onto oiled baking parchment and cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
Preheat the oven to Gas Mark 5, 190 degrees Celsius. When the dough is ready, dust each ball with a bit more flour. Bake for 13-17 minutes, until golden brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
