Spelt rolls with sunflower seeds, linseed and sesame

Ingredients for 1 servings:

• 1 point dry yeast
• 300 ml water, warm
• ½ tbsp agave syrup
• 9 g salt
• 250 g wholemeal spelt flour
• 250 g wheat flour
• 3 tbsp flaxseed
• 3 tbsp sesame seeds
• 6 tbsp sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Put the yeast in a large bowl and pour over the water. Stir gently to dissolve any lumps, crushing them with a spoon on the side of the bowl if necessary. Add the agave syrup and salt and stir again. Mix the flour in another bowl and then add it as well. Mix and knead into a dough. I always knead until a ball of dough forms. If the dough is too sticky, you may need to add a little more flour. Ultimately, it should come away easily from the bowl and your hands. Sprinkle some flour over the dough, cover with a clean tea towel, and let it rise in the oven at 50°C (122°F) with top and bottom heat for 40 minutes. Then divide the dough into 10 equal pieces and shape them into rolls. Then roll them in the seeds. I always prepare three small bowls: one with a little water so the seeds stick better to the roll, one with sunflower seeds, and in the last one, I mix flaxseed with sesame seeds. Once the rolls are formed, I first dip the top half of the roll into the water and roll it in the seeds. Then I dip the bottom half in water and roll it in the sunflower seeds. You can, of course, also use other seeds and kernels, such as poppy seeds or pumpkin seeds, as a topping. Place the rolls on an oven rack lined with baking paper and cut into them about 0.5-1 cm deep with a sharp knife. Then place the kitchen towel on top and let them rest for another 10 minutes in the oven at 50°C (122°F). Finally, remove the towel and increase the oven temperature to 180°C (350°F). Do not remove the rolls. Bake for a total of about 30 minutes, until the desired browning is achieved. Note: It’s very important to give the dough enough time to rest. The more patience you have, the fluffier the rolls will be.