Spelt chia rolls

Ingredients for 1 servings:

• 250 g spelt flour type 1050
• 40 g chia seeds
• 1 pack of cream of tartar baking powder
• 2 g salt
• 250 g low-fat curd cheese
• 2 tbsp rapeseed oil
• 2 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

makes about 8 rolls

Mix the low-fat quark with the oil and eggs. Mix the flour with the chia seeds, baking powder, and salt and add to the quark mixture. Knead everything into a dough using a dough hook for a good 5 minutes. Then knead the finished dough thoroughly by hand and then shape it into a log. Dust the work surface with flour every now and then to prevent the dough from sticking. Cut 8 roughly equal pieces, each weighing about 85g, from the roll of dough. Roll each piece into a ball. Place on a baking tray lined with baking paper or a baking mat and press down lightly. Make a cross-shaped cut in the top of each roll about 1cm deep. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle shelf until golden brown. After baking, let the rolls cool slightly on the baking tray for a few minutes, then place them on a wire rack to prevent condensation from forming underneath the rolls. The rolls will keep in a bread bag in the refrigerator for a good 3 to 4 days. Note: You can also use regular baking powder. If you prefer smaller rolls, you can also cut 10 pieces, each weighing about 68 g, from the roll of dough.