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Kurbiskern Brötchen (Pumpkinseed Breakfast Rolls) Recipe

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Kurbiskern Brötchen (Pumpkinseed Breakfast Rolls) image
Proper German Breakfast - featuring Kurbiskern Brötchen

 

This recipe for Kurbiskern Brötchen (Pumpkinseed Breakfast Rolls), by , is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Holm

Category:
Category:

Ingredients:  
Ingredients:  
1 T packages active dry yeast
1 1/2 tsp sugar
1/2 c. warm water (105 to 115 degrees)
3/4 c. rye flour
1/2 c. warm buttermilk (105 to 115 degrees)
1 tsp salt
1/4 c. steel cut or regular old-fashioned oatmeal
1/4 c. soya granules (available in a healthfood store)
3/4 c. whole wheat flour
1 1/2 - 1 3/4 cups bread flour
1/4 c.sunflower seeds, unroasted and unsalted
3/4 - 1 c. pumpkin seeds, unroasted and unsalted, divided
1 tablespoons whole flax seeds (not milled)
1/4 cup very hot water
soy flour, for dusting (optional)

Directions:
Directions:
Place the sunflower seed kernels and ½ cup pumpkin seed in a food processor fitted with a chopper blade and process until seeds are about half their original size. Combine the seeds and whole flax seeds in a small bowl.

Heat the ½ cup water in the microwave until steaming hot, but not boiling, and pour over the seeds. Let set for several hours or overnight, until the majority of the water has been absorbed. In a large warm bowl, whisk the sugar in 1/2 cup warm water (105 to 115 degrees) until the sugar is dissolved. Proof the yeast in this mixture about 5 minutes.

Blend in half of the rye flour, cover with a clean dry cloth, then set in a warm dry spot away from drafts, for 20 to 25 minutes, until mixture is light and spongy.

Heat the buttermilk in the microwave on high for 1 min., then by 30-second intervals, stirring often, until warm. Careful not to overheat; it will curdle.

Stir down the sponge, mix in the warm buttermilk, salt, oatmeal, and soy granules. Stir in the remaining ¾ cup rye flour, the whole wheat flour, and finally enough of the bread flour to make a manageable dough. Knead hard for 5 minutes.

Shape the dough into a ball and place in a well oiled warm bowl, turning once to oil the top surface of the ball. Cover with a clean cloth and allow to rise in a warm (75 to 80 degrees) dry spot, away from drafts, until double in bulk, about 1 hour

Punch down the dough. It should be moist and tacky. Re-knead the dough about 5 minutes. If you are hand kneading, use oil, not flour as needed both on your hands and to the board. Knead in small amounts of bread flour if the dough is too sticky, but too much flour will make the rolls tough and dry.

At end of kneading, lift the dough and sprinkle the board with ¼ cup bread flour. Flatten the dough into a large oval. Drain any remaining water from the soaked seeds and spread them over the dough. With well floured hands, gather up the edges of the dough into a sort of hobo bundle, and gently knead in the seeds, distributing them as evenly as possible. If using a machine to knead, remove the dough from the machine, add the seeds, then return to the machine and knead in the seeds. Use additional bread flour as needed, but keep the dough as moist as possible. This part is messy, but manageable.

Lightly sprinkle the bread board with soy flour, then using your hands, pat the dough into a 6 x 10-inch rectangle. Sprinkle the top side of the dough with soy flour, then use a sharp knife to divide each rectangle into 10 rolls.

Scatter remaining pumpkin seeds on a dinner plate. Moisten the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pushing the seeds into the dough with your hand.

Cover the rolls with a clean towel and let rest 10 to 15 minutes, until slightly risen and puffy. Place a cookie sheet on which to bake the rolls, on the rack in the center position in the oven, and preheat to 400º. Place an aluminum pie pan on the floor of the oven, if electric, or on the bottom rack, if gas, and preheat it as well.

Use a spatula to transfer the rolls from the bread board to the preheated cookie sheet and bake for 20 to 30 minutes until golden brown. After the first 5 minutes of baking, drop 4 or 5 ice cubes into the hot pie plate and close the oven door immediately. The resulting steam will give the rolls a nice crisp exterior. Resist the urge to open the oven door during baking, or the steam will escape.

Personal Notes:
Personal Notes:
This is a favorite. One of the great delights of traveling to Germany is the wonderful breakfasts! This Brötchen has been a favorite of mine since 2000, when I first grabbed one from Müller bakery in the Hauptbahnhof in München when going to be with Catherine after her appendectomy. This recipe comes very, very close to the best German bakeries, especially when eaten fresh out of the oven.

 

 

 

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