Low-carb rolls

Ingredients for 1 servings:

• 40 g wheat germ flakes
• 10 g flax flour, alternatively gluten, or both
• 10 g sunflower seeds
• 1 tsp, sifted dry yeast
• 20 g quark, 20% fat
• 50 ml water, warm
• 1 pinch of salt
• sunflower seeds for sprinkling
• possibly grease for the tray
• Oil for the foil

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

loose, wholesome, high in fiber

The ingredients are calculated for 1 roll. Place all ingredients in a mixing bowl in the order listed and knead for about 5 minutes. The dough should be compact, but it will remain sticky due to the ingredients. Place the dough on a greased or parchment-lined baking sheet with a wooden spoon and shape it into a shape with a small spoon. Cover loosely with oiled foil and let it rise in the oven at 30°C (top/bottom heat) for 1 hour. Remove from the oven, remove the foil, and sprinkle with a few sunflower seeds, if desired. Preheat the oven to 230°C (fan). Place a bowl of hot water on the floor and bake the roll(s) on the middle rack for 25-30 minutes. Important: reduce the heat to 200°C (400°F) after 3 minutes. Cover with parchment paper if the roll is very dark. Brush with cold water 5 minutes before the end and test for doneness with a wooden skewer. After baking, let cool on a wire rack. 1 roll (100 g) contains: 16 g carbohydrates, 22 g protein, 10 g fat, 10 g fiber, 246 kcal