Sunflower and Pumpkin Seed Brotchen (Bread Rolls)

Name: Sunflower and Pumpkin Seed Brotchen (Bread Rolls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g bread flour; 50 g sunflower seeds (shelled); 50 g pumpkin seeds; 50 g rye flour; 120 g whole wheat graham flour (roughly ground if possible), plus more to dust bread; 1/4 tsp dry yeast (about 1 g); 10 g salt; 8 g butter; 5 g malt powder (optional); 280 g water

Servings: persons

1
Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
2
In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
3
Add the water and mix into the dough with a wooden spoon until in comes together.
4
Remove dough from bowl and place on a floured working surface.
5
Knead with the palm of your hand for a good 15 minutes.
6
Dust hands or working surface with extra flour as needed if the dough is sticking too much.
7
Gradually fold in the seeds and knead for another 1-2 minutes.
8
Form into a ball and return the dough to the bowl.
9
Cover with plastic wrap and let sit at room temperature for 30 minutes.
10
After 30 minutes place in the refrigerator over night or 12-15 hours.
11
The should double in size.
12
Remove dough from bowl and put on a lightly floured cutting board.
13
Lightly roll or press into a 2-3 cm (1 inch) thick circle.
14
Cut into 8 equal triangles.
15
You can round out the pointy corner if you wish with your hands.
16
Spread some more wheat graham on a small plate.
17
Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.
18
Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
19
While the dough is rising, prepare the oven.
20
To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
21
When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife.
22
Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!
23
).
24
Remove from oven and let cool on a rack for a few minutes befor eating.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g bread flour, 50 g sunflower seeds (shelled), 50 g pumpkin seeds, 50 g rye flour, and more.

Yes, Sunflower and Pumpkin Seed Brotchen (Bread Rolls) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!