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🍽️ Sunflower Pumpkin Seed Wreath Rolls

866 kcal · 30 min · 4 servings

Ingredients

• 1 cube fresh yeast (42 g)
• 600 g flour
• 1 tsp salt
• 50 ml olive oil
• 80 g shelled sunflower seeds
• 80 g shelled pumpkin seeds
• flour (for the work surface)

Instructions

1. 1. Stir the yeast into 300 milliliters of lukewarm water until smooth.
2. 2. Mix the flour with the salt, put it in a bowl, and press a well into the center.
3. 3. Pour the yeast water along with the oil into the well and quickly knead into a smooth dough using your hands.
4. 4. Knead the dough vigorously on a lightly floured surface for about 10 minutes.
5. 5. If the dough is too wet, work in a little more flour; if it is too dry, add a little more lukewarm water.
6. 6. Return the dough to the bowl, cover it, and let it rise in a warm place for 1 hour.
7. 7. Preheat the oven to 200 degrees Celsius using top and bottom heat.
8. 8. Knead the dough well again and work the seeds into it.
9. 9. Divide the dough into 4 equal portions and roll each into a rope about 40 centimeters long.
10. 10. Gently roll the ropes together to form wreaths.
11. 11. Place the wreaths on a baking sheet lined with baking paper.
12. 12. Let them rise for another 15 minutes.
13. 13. Brush them with water.
14. 14. Bake them in the preheated oven for about 30 minutes.
15. 15. Remove the finished wreaths from the oven.
16. 16. Let them cool down.
17. 17. Serve them decorated with flowers as you like.

Nutrition per serving

• kcal: 866
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 122 g