Bread wreath with sunflower and pumpkin seeds
Ingredients
- Ingredients
- 1 cube fresh Yeast (42 g)
- 600 grams Pastry flour
- 1 tsp salt
- 50 milliliters olive oil
- 80 grams blanched Sunflower seed
- 80 grams blanched Pumpkin seed
- Pastry flour (for working)
Preparation steps
Mix the yeast in 300 ml (approximately 1 1/4 cup) of lukewarm water until smooth. Combine the flour with the salt, in a bowl, and make a well in the center. Pour in the yeast water, along with the oil, and work everything quickly into a smooth dough.
On a floured surface, knead vigorously for about 10 minutes. If the dough is too moist, add some more flour. If it is too dry, add a small amount of lukewarm water. Put the dough back in the bowl and leave covered in a warm place for 1 hour.
Preheat the oven to 200°C (approximately 400ºF).
Knead the dough again, adding the seeds to the dough. Divide the dough into 4 equal portions and shape into long rolls of about 40 cm (approximately 16 inches). Curl up and fold into wreaths.
Place on a baking sheet lined with parchment paper and allow to rise for another 15 minutes. Sprinkle with water and bake for about 30 minutes.
Remove the finished wreaths from the oven and allow to cool. Serve garnished, as desired, with flowers.