No-Knead Express Bread Rolls by @le.renard.et.les.raisins

45 min

6 servings

🌾

500 g

Spelt flour

🎃

200 g

Pumpkin puree

🍞

4 g

Fresh baker's yeast

🧂

2 tsp

Salt

🍬

1 tsp

Sugar

🌱

Pumpkin seeds

💧

250 ml

Water

  1. Mix
    • Water
    • Fresh baker's yeast
    • Sugar

    In a bowl, mix the room temperature water with the yeast and sugar.

  2. Mix
    • Spelt flour or wheat flour t65
    • Salt
    • Pumpkin puree

    In a large container, mix the flours with the salt and pumpkin puree.

  3. Add
    • Water
    • Fresh baker's yeast
    • Sugar

    Add the water with the yeast and mix until a ball forms.

  4. Place

    Close the airtight container and place in the refrigerator until the next day (the dough can rest 12h to 48h).

  5. Preheat

    The next day, take the dough out of the refrigerator and preheat the oven to 210°C.

  6. Shape

    Using 2 tablespoons, shape 6 pieces of dough and place them on a baking tray lined with parchment paper.

  7. Sprinkle
    • Pumpkin seeds

    Sprinkle with pumpkin seeds and bake for 30 minutes.

  8. Cool

    Let cool for 10 minutes out of the oven before enjoying.

No-Knead Express Bread Rolls by @le.renard.et.les.raisins

45 min

6 servings

🌾

500 g

Spelt flour

🎃

200 g

Pumpkin puree

🍞

4 g

Fresh baker's yeast

🧂

2 tsp

Salt

🍬

1 tsp

Sugar

🌱

Pumpkin seeds

💧

250 ml

Water

Preparation Steps

  1. Step 1/8

    In a bowl, mix the room temperature water with the yeast and sugar.

    💧Water
    🍞Fresh baker's yeast
    🍬Sugar
    🥣bowl

  2. Step 2/8

    In a large container, mix the flours with the salt and pumpkin puree.

    🌾Spelt flour or wheat flour t65
    🌾Spelt flour or wheat flour t110
    🧂Salt
    🎃Pumpkin puree
    🫙large airtight container

  3. Step 3/8

    Add the water with the yeast and mix until a ball forms.

    💧Water
    🍞Fresh baker's yeast
    🍬Sugar
    🫙large airtight container

  4. Step 4/8

    Close the airtight container and place in the refrigerator until the next day (the dough can rest 12h to 48h).

    🫙large airtight container

  5. Step 5/8

    The next day, take the dough out of the refrigerator and preheat the oven to 210°C.

    🫙large airtight container

  6. Step 6/8

    Using 2 tablespoons, shape 6 pieces of dough and place them on a baking tray lined with parchment paper.

    🥄tablespoons
    🍳baking tray
    📜parchment paper

  7. Step 7/8

    Sprinkle with pumpkin seeds and bake for 30 minutes.

    🌱Pumpkin seeds
    🍳baking tray
    📜parchment paper

  8. Step 8/8

    Let cool for 10 minutes out of the oven before enjoying.

Composition

Ingredients

Types

Grains, Vegetables, Baking ingredients, Seasonings, Sweeteners, Beverages

Ingredients

Spelt flour, Pumpkin puree, Fresh baker's yeast, Salt, Sugar, Pumpkin seeds, Water

Notes

Spelt flour (or wheat flour t65), Pumpkin puree (store-bought or homemade, pumpkin, butternut or squash puree all work), Fresh baker's yeast (or 2g dry baker's yeast), Water (room temperature)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, soy-free

Calories

317 kcal

Macro nutrients

Protein: 11.5g, Carbohydrates: 62.5g, Fat: 2g, Fiber: 7g, Sugars: 2.5g

Nutritional Information

Minerals

Sodium: 780mg, Iron: 3.2mg, Magnesium: 55mg, Potassium: 210mg, Zinc: 1.5mg

Vitamins

Vitamin A: 150µg RAE, Thiamin (Vitamin B1): 0.45mg, Folate (Vitamin B9): 55µg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

bowl, large airtight container, tablespoons, baking tray, parchment paper

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Bread, Breakfast

Occasions

Everyday Breakfast

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

Crusty, Crunchy, Soft, Tender, Airy

Flavors

Mildly Sweet, Wheaty, Nutty, Earthy Squash, Lightly Salty

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

Room-temperature storage : 2 days (Store fully cooled rolls in an airtight container or paper bag at room temperature.), Freezer storage : 3 months (Freeze fully cooled rolls in an airtight freezer-safe bag or container.), Reheating : 5 to 8 minutes (Reheat from thawed or frozen in an oven at 180°C until warmed and crusty.)