Pumpkin Seed Rings -

Pumpkin Seed Rings

Ingredients

FOR 6 SMALL RINGS:

2 cups (500 ml/250 g) coarsely ground whole wheat flour
½ tsp (2 ml) salt
1(¼ oz/7 g/2¼ tsp) envelope active dry yeast
½ cup (125 ml) lukewarm water
1 tsp (5 ml) sugar
1½ tbsp (22 ml/20 g) melted cooled butter
2 tbsp (30 ml) milk
2 tbsp (30 ml) pumpkin seeds
2 tbsp (3o ml) sunflower seeds

Method

Sift the flour into a bowl and sprinkle with salt. Dissolve sugar in water and sprinkle in yeast. Let stand for 10 minutes, or until frothy. Stir into the flour with the butter. Oil your hands, knead the dough and leave to rise, covered, in a warm place for 30 minutes.

Preheat the oven to 350°F (180°C). Knead the dough again and divide into 6 pieces. Oil your hands and roll each piece of dough into a thin rope 12 to 14 inches (30 to 35 cm) long. Shape into rings and press the ends together.

Briefly dip the rings into a bowl of warm water, drain slightly, then arrange on a baking sheet lined with parchment paper. Brush with milk. Sprinkle with the pumpkin and sunflower seeds, and press lightly into the dough. Leave to rest, covered, for 10 minutes. Bake for 20 to 30 minutes, until light brown.

Per serving:- approx. 213 calories 9 g protein, 8 g fat, 26 g carbohydrates

Related food category:

• Savory Baked Goods and Pies