Carrot and seed rolls

Ingredients for 15 servings:

• 25 g flaxseed
• 25 g sunflower seeds
• 25 g sesame seeds
• 30 g pumpkin seeds
• 500 g spelt flour
• 9 g salt
• 150 g carrot(s), grated, let dry in the oven, yields approx. 65 g
• 1 packet of dry yeast
• 1 tsp baking malt
• 1 pinch(s) of sugar
• 225 ml water
• 50 ml milk
• 30 g pumpkin seeds
• 30 g sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 20 minutes; Total time approx. 10 hours 50 minutes

Roast the seeds listed above in a pan without oil. Once the seeds are roasted, deglaze them with 150 ml of water. Then cover the pan and let it swell for about 30 minutes. In the meantime, grate the carrots into fine strips. Spread the grated carrots on a baking sheet lined with baking paper. Let them dry in the oven at 130°C for 20-30 minutes. Mix all the dry ingredients in a bowl. Then add the soaked seeds, carrot, malt, milk, and water. Knead everything well. Once everything is mixed, cover the dough. Let it rest for one hour. Using floured hands, form 15 balls from the dough. Brush the balls with water and roll them in the remaining seeds. The finished balls are then refrigerated overnight. The next morning, place the rolls directly in the oven and bake at 200°C for 15-20 minutes. You can also let the rolls rise again in a warm place and then bake them immediately, without refrigerating them overnight.