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.

Papaya pies and Papaya Pancakes

I hope my readers are enjoying my Breakfast creations as much as I am enjoying creating them. I know that after the initial requests for Breakfast week, it continued into the second week as well. Seriously I am considering continuing for another week simply because I am so enjoying creating these breakfast creations. I still have a couple more to post however I just cannot stop creating new ones. I just made one this morning, finger licking good and kids will so enjoy it as well. Plus, each of these recipes are so nutritious and filling that your energy lasts till afternoon.

PapayaPies

My lil one has been learning about fruits and food types in school. Papaya has been a fancy for her in its imagery and seeds. She does not like to eat it as is but this recipe was enjoyed by her esp. the pancake.

Papaya Pancakes

Now for the pies, I had to add extra ingredients but the base mix was just the same. Papaya by itself is rich in  provitamin A carotenoids, vitamin C, B vitamins, dietary minerals and dietary fibre. I cannot reinstate how important it is to have a breakfast rich in dietary fibre. Kick starts your entire day;-)



*You need:

I have the whole Papaya in my hand:)

• 1 medium sized ripened papaya, chopped into small pieces
• 2 cups all-purpose flour or plain flour or whole wheat flour
• 2 tsp baking powder
• 4 tbsp sugar or honey
• A pinch of cinnamon powder
• 1 cup milk (if slim milk, then use 2 cups)
• 1 tbsp cooking oil 
• 1 tbsp butter (room temperature)
• 1/2 cup filtered water
• 1/2 cup yoghurt or 1 mashed banana or 2 eggs
• 1 tsp vanilla extract
• 1 tbsp cooking oil for dipping (take in a small bowl)
• 1 tbsp powdered or split flax seeds or blanched and finely diced almonds or other nuts (*Optional - adds crunch)

The make:

Makes 10 pancakes | Cooking Time: 20 minutes | Preparation Time: 15 minutes

1. Puree the papaya. You can also opt to cut it into thin slices.
2.  Mash banana if you are using banana or whisk eggs if you are using eggs or else skip this step.
3. Combine dry ingredients and mix slightly and allow to stand for 10 minutes.
4. Add the papaya puree to the mix with the milk, oil, water,vanilla and yoghurt or banana or eggs.
5. Whisk together until just combined. Do not over mix as it has to be slightly thick and lumpy. Set aside to rest for 5 minutes.
6. Add butter to the mix after resting period and give it a good stir. Meanwhile heat an iron skillet or dosa pan or non-stick skillet on high heat until hot.
7. Lower the heat to medium-high and with a oil - dipped kitchen paper towel, rub the surface of the skillet from middle to slightly outer ring of the skillet.
8.  Stir the batter mix. Then take a 1/2 cup quantity of batter in a ladle and pour it in the center of the skillet and in a circular fashion, spread the batter to the outer ring of the skillet.

Closeup of my papaya pancake batter

9. Cook the pancake for 2 minutes on each side or until bubbles appear on the surface of the first side. Since    I had added ripened papaya and sugar to the mix, I had a darker appearance of the surface of the pancake.  It was not in the least bit burnt just darkened because of the fruit factor with sugar.
10. Serve hot as is or with coconut cream, chocolate sauce or sour cream.

Papaya Pancakes

Now for the Papaya Pies, I added

You need:
The above ingredients *

• 1/2 cup more of flour
• 1/2 tsp baking powder 
• 1/2 cup of milk
• 3 tbsp of butter at room temperature
• A pinch of nutmeg (optional)
• Sour cream (couple of tbsp)
• Almonds - a few

The make:
Makes 10-12 pies | Cooking Time: 20-30 minutes | Preparation Time: 10 minutes

You can also just use the above batter to make as many pancakes as you like and use the remaining batter with the pie ingredients to make 8-10 pies. In my case I made 7-8 pancakes and then used the remaining ingredients with the pie ingredients to make 8 pies.

1. Either add the pie ingredients to the pancake ingredients as described in the method to make only pies or use the remaining batter of pancake and add in all the above ingredients, except the sour cream and almonds. and whisk well. Allow to rest for 5 minutes.
2. Next into a muffin cake tray, pour 3/4 of each pocket with the batter mix and set into a preheated oven of 160°C and cook until golden brown on top or until cooked (check with a skewer). It would normally take 20-30 minutes in an oven of 170-180°C.

Undressed Pumpkin Pies

3. Once cooled, transfer the pies onto a wire rack and top with sour cream and blanched split almonds or whole almonds.

Papaya Pies

Bon Appetit!