Servings:
16
Prep time:
30
Cooking time:
20
INGREDIENTS
- For sandwiches:
- - 300 g Type 0 Wheat Flour
- - 200 g Wholemeal flour
- - 2 spoonfuls of Pumpkin seeds
- - 2 spoonfuls of Sesame Seeds
- - 1 teaspoon Brown Sugar
- - 1 packet brewer's yeast, compressed
- - Extravirgin olive oil
- - Salt
- For the cream:
- - 50 g Sunflower seeds
- - 2 Tahin teaspoon
- - 1 teaspoon chopped parsley
- - lemons, juice
- - Extravirgin olive oil
- - Salt
- - Chili pepper
INSTRUCTIONS
- Pour 300 ml of lukewarm water into a bowl, with the sugar, the baking powder and stir. Add the white flour, the whole wheat flour, half a teaspoon of salt, 3 spoonfuls of oil and the pumpkin seeds. Mix everything until a homogeneous mixture is obtained. Transfer it, then, on a floured surface and work it by hand for about 10 minutes, until it becomes smooth and elastic. Give the mixture a ball shape and place it in an oiled bowl. Cover and let the dough rise in a warm place for at least an hour or until it has doubled in volume.
- Flour a work surface and spread the dough until you get a rectangle with a thickness of half a centimeter. Divide the dough into 16 long strips and roll them up. Place them in a pan, brush them with water and then let the sesame seeds adhere. Leave them to rest for 15-20 minutes and then bake at 190 ° C for 20 minutes.
- Mix the sunflower seeds, tahini, parsley, 2 spoonfuls of oil, a sprinkling of lemon juice, a pinch of salt and a sprinkling of red pepper in a mixer. Blend until you have a soft cream.
- Serve the bread roses filled with the cream, or serve them with the cream separately.
