Bread Faces

Weigh the ingredients and knead them into a smooth dough in a large bowl. Cover with a tea towel and let it rest for about 10 minutes

Divide the dough into approx. 9 equal portions and shape them into round bread rolls on a sheet of Bacofoil® Non-Stick Baking Paper

Cover and let them rise for a further 5 minutes

Gently flatten the balls by hand. Brush half of each dough piece with a little water and sprinkle with poppy seeds, sunflower seeds or sesame seeds

Using a moistened knife or a dough scraper, make three incisions and press two pumpkin seeds into the dough for eyes

Moisten the bread rolls with water, cover with a cloth one last time and leave to rise in a warm spot for about 20-30 minutes

Before baking, moisten the rolls again with water and use scissors to cut a nose into each one. Bake at 210°C for roughly 20 minutes until golden brown. Tip: Place a baking dish filled with water at the bottom of the oven to create steam so that the rolls will be nice and crispy.

Once baked, simply allow to cool briefly before diving in! Thanks to the non-stick properties of Bacofoil® Baking Paper, nothing will be left behind.

Stored in a Zipper® bag, these bread rolls won’t dry out and stay fresh for a long time, ensuring you start the school or work week with peace of mind, knowing you’ll always have the basics for a yummy breakfast or packed lunch on hand