Wholemeal Bread Roses with Cream of Sunflower Seeds

Servings: 16
Prep time: 30
Cooking time: 20
  1. 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.
  2. 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.
  3. 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.
  4. Serve the bread roses filled with the cream, or serve them with the cream separately.