½zucchinior the whole one if the zucchini is very small
1 ½teaspoonsalt
1 ½cupwohle grain flour
1cupbread flour(spelt flour type 1050)
⅛ozactive dry yeast(21g of fresh yeast)
1teaspoonhoney
¾cuplukewarm water
Anleitungen
Prepare the seeds
Roast the pumpkin and sunflower seeds in a pan for a few minutes the night before or in the morning. Let them cool well and then cover them with a bit more than ⅛ cup of water (40ml) and half a teaspoon of salt for 8 hours or overnight.
Prepare the rolls
Grate the carrots and zucchini finely and squeeze out the water thoroughly with a kitchen towel. Dissolve the yeast with the honey in about ⅛ liter of lukewarm water and mix it together with the flour, the squeezed out veggies and the soaked seeds. Add a teaspoon of salt and continue to mix the dough well in a kitchen machine or with a wooden spoon. Add up to ¼ cup of lukewarm water as needed. Then knead the dough briefly in the kitchen machine or with your hands and then let it rise, covered, in a warm place for an hour.
Then place the dough on a well-floured work surface, divide into 8 equal pieces and form them into small balls, flatten them a bit and place them on a baking tray lined with baking paper. Cover the rolls and let them rest for another 30 minutes.
Preheat the oven to 180°C / 375°F convection heat and bake the rolls for about 30 minutes. Be sure to put a bowl of water in the oven or use the oven's steam cooking function, if available.
Notizen
nutritional values per serving (1 bread roll):
calories: 203 kcal
fat: 5,9 g
carbohydrates: 27 g
protein: 8.7 g
Nährwerte
Calories: 203kcal
Keyword baking, vegan
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