Pumpkin, Poppy and Papaya seeded breadsticks #BreadBakers

Woohoo another fabulous Bread baking event that I am glad to be a part of and ever-so ecstatic to be a part of this beautiful heart warming family of bread bakers. This month's event 'Hearty Fall Breads' is hosted by the lovely Wendy Klik of the 'A Day in the Life on the Farm'. Thank you Wendy for this lovely baking opportunity. I am so excited that I could dish out these breadsticks despite my doubts and apprehensions.

Breadsticks in my opinion need to be nice and crunchy and shared over a big bowl of healthy soup. I made almost 3 batches of these breadsticks but the best ones are those that I rolled out thinner. Of course the thicker ones actually tasted better with some dressing/cheese even. So you can actually serve up two makes out of this recipe a thicker wholesome one and a thinner crunchier one. I served these breadsticks with Chef Donna Hay's 'Roasted Pumpkin soup' for the soul. What's best was when I made these breadsticks and soup, it was heavily raining and there was this chill in the air.

If you have followed my earlier recipe on 'Papaya Pudding', I did mention how Mum had planted these amazing Papaya seeds which then gave its first crop just a month ago, I saved the seeds off this Papaya fruit that Dad shared with me. I have added these seeds in the bread. So I am super glad that these breadsticks turned out the way they did.

The Pumpkin is also homegrown and was shared by Dad. I love being so close to home where I can get to taste all of Mum's and Dad's fresh grown produce of fruits and veggies.

This is such a simple make if you stay calm throughout the bake :) My first batch I was super nervous for some reason..hmmm! I think I am watching too much of Masterchef Australia :D

You need:

• 3 cups of whole wheat flour
• 1.5 cups of plain white flour
• 1 tsp of dry active yeast
• 2-3 tbsp of lukewarm water
• 1 tbsp salt
• 1 tsp sugar
• Luke warm Water to knead
• 100 gms of poppy seeds
• Seeds from a medium size pumpkin, cleaned and air dried 
• Palmful of papaya seeds, cleaned and air dried
• Olive oil to brush
• Reserve white flour for kneading

The Make:
Preparation Time: 10 minutes | Resting Time: an hour | Makes enough for 4-5 adults or more depending on the size of the roll

1. In a small bowl, combine both the dry active yeast and the sugar and 2-3 tbsp of lukewarm water to mix well. Allow to activate and if it does not fluff up, then use a new batch of yeast and repeat.
2. In a large mixing bowl, combine both flours, salt, the proven yeast and knead. Then add some lukewarm water and knead to a sticky albeit mouldable consistency.
3. Allow to rest in a dark, warm place for an hour in a well-oiled bowl and cover with cling film or until the dough almost doubles in size. My oven or microwave oven is almost always a sure bet esp. in cold weather when I preheat my microwave for a minute and then allow the bowl to sit in the switched off, preheated oven.
4. Meanwhile dry roast the papaya and pumpkin seeds separately.
5. Sprinkle some white flour on a clean surface, place the doubled up dough and punch out the air off the doubled up dough.
6. Knead the pumpkin and papaya seeds into the doubled up dough.
7. Line a baking tray with some parchment paper or brush some oil onto the surface of your baking tray.
8. Grease your palms with some oil and keep a bowl aside with some oil to repeat in between rolls. Roll the dough into breadsticks between your palms in horizontal manner to the thickness you prefer, to avoid the dough from lengthening and breaking off on its own. Place the palm-rolled dough onto the baking tray, leaving some gaps between each piece allow room to rise.
8. In a smaller bowl combine some olive oil and the poppy seeds and brush over the rolled dough pieces.
9. Preheat the oven to 180°C and place tray in the oven for 15-20 minutes. Keep a close watch between batches to avoid any burning. After the first batch, the subsequent batches would require less than 15 minutes.

Serve this up with your favourite soup or in my case this time was the Roasted Pumpkin soul for the soul.

Let's take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread from la cocina de Aisha
• Pumpkin Bread from Sara's Tasty Buds
• Pumpkin Bread Rolls from Spiceroots
• Pumpkin Spice Cinnamon Rolls from Recipes Food and Cooking
• Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Pumpkin Sourdough Bread from Passion Needed
• Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.