Kernel Oil Chia Seed Roll

For the Kernöl-Chiasamen-Weckerl, prepare the broth piece and the swelling piece the night before baking. To do this, mix the wheat and rye groats with the boiling water and the chia and flax seeds with the cold water in small bowls and leave to soak overnight at room temperature.

The next day, knead the broth and swelling pieces with the remaining ingredients to form a smooth dough and let rise in a warm place, covered, until doubled in volume (about 60 minutes). Knead dough again and divide into 10 equal pieces. Shape each piece into a ball and roll out round with a rolling pin (about 12 cm in diameter). Brush each flat with water, roll up tightly, roll in the crushed pumpkin seeds and place on a baking sheet. Cover and let rise again for about 60 minutes.

Place an empty baking tray at the bottom of the oven and preheat oven to 240 °C top and bottom heat. Put the rolls into the oven, pour about 100 ml of water into the bottom tray and quickly close the oven. Bake for 5 minutes at 240 °C, then turn the temperature down to 200 °C and bake for another 20 minutes.

This way, the kernel oil chia seed buns will be crispy on the outside and juicy on the inside.

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