2 cups roasted pureed pumpkin
1/2 cup rye flour
1/2 cup corn flour
1/2 cup oat flour
1/2 cup whole wheat flour
2 or more cups white flour
1 tsp yeast
1 tsp salt
1 tbsp olive oil
Combine pumpkin puree, yeast, salt and flours, adding enough white flour to form a nice dough. Knead for 20 minutes. Roll dough in oil, cover and let rise in a warm space for 5 hours. Punch down, form into small rolls, place on baking sheet and let rise an hour or till doubled in size. Bake at 450 for 20 minutes
Wow, these look perfect. I use oat flour a lot, but hardly ever turn to rye flour, don't know why really. I got here from Jennifer's post (Sweet on Veg). Your catering project sounds great, I'm working on something similar here in Italy. Ciao!
ReplyDeleteThank you Alice! your recipes and photos look exceptional. Where in Italy are you?
ReplyDeleteThank you! I'm now in Ravenna, on the north-east coast...not a very veg-friendly area, unfortunately.
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