Protein rolls with flaxseed flour

Ingredients for 7 servings:

• 75 g flaxseed flour
• 150 g spelt flour type 630
• 35 g chia seeds
• 35 g sunflower seeds
• 25 g walnuts, chopped
• 100 g low-fat curd cheese
• 6 g salt
• 5 g dry yeast
• 100 ml water, lukewarm or up to 150 ml

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Mix all ingredients together in a bowl, gradually adding the warm water. Knead the dough with a dough hook or your hands until it is smooth and no longer sticks to the sides of the bowl. Form the dough into approximately 100g balls and place them, leaving space between them, on a baking sheet lined with baking paper. Cover the dough pieces with a cloth and let them rise in a warm place for approximately 45 minutes. Bake the rolls in a preheated oven at 180°C (top/bottom heat) for approximately 20 minutes on the middle rack. Each roll contains approximately 197 kcal, 18.7g carbohydrates, 10.1g protein, and 7g fat. If you want to skip the quark, simply use more water. Note from Chefkoch.de: Because flaxseed contains a relatively high cadmium content, the German Federal Center for Nutrition recommends consuming no more than 20g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.