Flea rolls with spelt flour

Ingredients for 1 servings:

• 150 g spelt flour, or mixed, e.g. with buckwheat or similar.
• 30 g psyllium husk flour
• 1 tsp dry yeast
• 1 tsp, leveled salt
• 2 eggs
• 230 g water, warm
• e.g. chia seeds, sunflower seeds, or similar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

high in fiber, makes 6 pieces

Mix the dry ingredients (flour, psyllium husk flour, salt, and yeast) well. Beat the eggs with the warm water until slightly frothy and quickly stir into the flour mixture. Line a baking sheet with baking paper, cut out six rolls with a tablespoon, and flatten them with a wet hand (about 2 cm high). This will give the rolls enough surface area for the topping. If desired, press chia seeds, sunflower seeds, or similar onto the dough. Then let them rise for a good hour. Even if they haven’t visibly risen yet, bake in the oven on the 3rd shelf for 40 minutes at 175°C. I always make the rolls rise in the oven first. Tip: This recipe also works with 2 level teaspoons of baking powder instead of yeast; then there’s no waiting time and the rolls can be baked straight away at 180°C for 40 minutes. Using yeast, however, they will be fluffier. Makes 6 rolls.