Pumpkin seed flour swirl sandwich bread. I used sourdough instead of yeast and divided the dough into two parts, 1/3 and 2/3 of the total quantity. I added two tablespoons of pumpkin seed flour plus 2 tablespoons of extra water to the smaller dough ball, knead it until fully incorporated. Then I stretched both, placed the green one on top of the white and rolled like a Swiss roll cake.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.