Paulchens FoodBlog?!

Wow! This has been such a log time since I’ve participated in BBD!

Surprisingly I am blogging on the last day of submission possible. No?! :o)

When I read what theme Stephanie of Hefe und mehr chose for this month’s bbd I tought “Oh this is so perfect, I’d love to have a list with all new ideas for overnight breads which have become my favorite breads because they are so easy peasy and I love to have a fresh bread right off the oven for my weekend breakfasts.

I always keep a portion of Ilka’s alround dough in my fridge for a handy and quick bake. You really should try that yourself!

Ilka’s Alround Dough residing in my fridge ;)

Then the days went by and I was really busy with lots of stuff… but since the weekend was nearing anyway and I needed to bake bread I remembered bbd and began to think of what to bake. Overnight brioches? Overnight Cinnamon Buns? Overnight Pull Apart Bread?

All of the above I make on a regular basis and love them! But I wanted something more healthy so I came up with these:

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Overnight Pumpkin Seed Rolls

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Overnight Pumpkin Seed Rolls

 

Preparation time: 20 minutes
Waiting time: 30 minutes + 1 night
Cooking time: 10 to 12 minutes

15 gr fresh yeast
250 ml milk
1 tablespoon olive oil (I used basil infused olive oil)
1 teaspoon salt
1 tablespoon sugar
300 gr spelt flour
100 gr millet flour
100 gr finely ground pumpkin seeds

The night before:

• In a large bowl, combine yeast and cold milk until dissolved, then add oil, salt, sugar and flour gradually.
• Knead about 5 to 10 minutes until you have a soft dough (Add flour if you see that your dough is too sticky)
• Shape into a ball, put it in a bowl, cover with plastic wrap and let rise 30 minutes in a warm place.
• Knead the dough again for 2 to 3 minutes. Form a roll and divide into 10 pieces.
• Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.
• Cover with a damp cloth and store overnight in the bottom of the fridge.

Have a nice rest and peaceful sleep!

The next morning:

• Preheat oven to 225 ° C and remove the bread from the fridge.
• Bake 10 to 12 minutes.
• Remove from the oven, let cool down slightly and enjoy with your favorite breakfast treats!

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Overnight Pumpkin Seed Rolls – they have a nice crumb and soft crust

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I send this over to Susan’s Yeastspotting.
YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient.
If you are not familiar with YeastSpotting just scroll the archive and you’ll know what I am talking about.
To submit your post simply klick here!

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