Garlic rolls with linseed

Ingredients for 1 servings:

• 150 g wheat flour type 550
• 150 g spelt flour type 630
• ½ tsp salt
• ½ pack of cream of tartar baking powder
• 1 tbsp flaxseed, ground
• 4 cloves garlic, finely chopped, more to taste
• 100 g milk, slightly warm
• 100 g water, slightly warm
• 2 tbsp rapeseed oil
• 1 tsp beet syrup
• ½ cube of fresh yeast
• 1 egg(s) for brushing
• Flaxseed for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

nice and light and spicy

Mix the milk, water, beet syrup, rapeseed oil, and yeast until dissolved. Sift both flours and the baking powder together with the salt, ground flaxseed, and garlic. Pour over the yeast milk and knead everything into a not-too-firm yeast dough. Cover and let rise until the dough has roughly doubled in size. Cut eight equal pieces of dough into balls, and flatten slightly. Brush with the beaten egg and sprinkle with the flaxseed. Place on a baking sheet lined with parchment paper, cover, and let rise for another hour. Preheat the oven to 200°C (top/bottom heat), place the rolls in the upper third of the oven, place a small bowl filled with 1/2 cup water in the oven, and bake the rolls for 20 minutes. Let cool on a wire rack.