Small flaxseed rolls

Ingredients for 15 servings:

• 100 g flaxseed
• ¼ liter of boiling water
• 600 g wheat
• 1 cube of yeast
• 2 tsp honey
• ¼ liter of lukewarm water
• 2 tsp sea salt
• poppy
• Sunflower seeds

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

crispy on the outside and juicy on the inside

Pour boiling water over the flaxseed in a small bowl, cover, and let stand for about an hour. Meanwhile, grind the wheat into a fine flour. Make a well in the center of the flour. Crumble the yeast into it, pour the honey over the yeast, and wait 1-2 minutes until the yeast has dissolved. Pour in the lukewarm water and mix with the yeast and a little flour from the edge of the bowl to form a thin paste. Cover the pre-dough with a cloth and let rise for about 15 minutes. Then process everything into a smooth dough: first stir, then knead everything by hand or with a food processor until all the flour has been absorbed by the liquid. Cover the dough and let stand for about 15-20 minutes. Add the salt and the swollen flaxseed and knead the dough thoroughly again. The mucilage adhering to the flaxseed will make the dough a little sticky. However, if it is very moist, knead in a little more whole wheat flour. Now, use a knife to divide the dough into approximately 14 to 15 equal pieces. Press the tops of the dough pieces into the poppy seeds and the bottoms into the sunflower seeds, and place them on a baking sheet. Let them rise for another 15 minutes, then bake at approximately 200°C (400°F). They’re done after approximately 15 to 25 minutes. Let them cool slightly on a wire rack.