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Friday, November 27, 2009

pumpkin multi grain rolls


a nice hearty, fall bread

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

3 comments:

  1. 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!

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  2. Thank you Alice! your recipes and photos look exceptional. Where in Italy are you?

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  3. Thank you! I'm now in Ravenna, on the north-east coast...not a very veg-friendly area, unfortunately.

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