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    Pumpkin Seed Bread Rolls

    Pumpkin Seed Bread Rolls

    This bread is so good! Crispy, flaky crust, soft as a cloud inside

    This bread is so good! Crispy, flaky crust, soft as a cloud inside. I don't buy bread anymore because I can make these perfect pumpkin seed bread rolls at home. Raw pumpkin seeds both in the dough and coating the outside create incredible flavor and texture as they toast during baking.

    Using the simple "lift and slap" technique, this no-knead recipe creates beautifully shaped rolls. The therapeutic process of rolling each loaf in pumpkin seeds results in perfectly crispy, nutty bread. The toasted seeds are just amazing! Follow along with the video below to see the exact coating and shaping technique.

    Watch this therapeutic pumpkin seed bread-making process!

    Ingredients

    • 220 ml Water(1 cup, plus extra for brushing)
    • 3 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread Flour(2 ½ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)
    • 40 g Raw Pumpkin Seeds(¼ cup, for dough)
    • Raw Pumpkin Seeds(for coating, about 1 cup)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g). Mix well. Add bread flour (320g), salt (6g), and raw pumpkin seeds (40g). Mix until there's no more dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the easy steps from before - stretch and fold the 4 sides. Give it a lift and slap a couple of times. Now the dough is ready for the final rise. Let rise until it doubles in size - it could take up to 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut. Divide into 3 equal parts. Pat down each piece slightly, fold into a ball, and rub against work surface to seal. Let them rest uncovered for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Gently flatten each ball, roll and press down with the tips of your fingers. Seal the edge by pinching it. Brush the surface with water - this will make the seeds stick. Roll generously in pumpkin seeds and transfer to baking tray. This process is so therapeutic!
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Score the bread with a sharp blade or knife - it's a bit challenging because of the seeds, just try your best. Sprinkle some water between the breads for steam.
    8. 8
      Bake: Cover with another pan of the same size and bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing! The sweetest song in the world. Hollow sound means it's perfectly baked. So crispy and flaky! The toasted seeds are just amazing! It holds its shape perfectly and is so soft inside. Bread, meet butter with some toasted seeds on top - YUM!
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    They sing! The sweetest song in the world. Hollow sound means it's perfectly baked. So crispy and flaky! And the toasted seeds are just amazing! It holds its shape perfectly and is so soft inside. Bread, meet butter with some toasted seeds on top - YUM!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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