Ingredients: (6 bread rolls)
200 gr. spelt flour
100 gr. whole-wheat flour
11 gr. dried yeast
150 ml warm water
2 tablespoons line seeds
1 tablespoon olive oil
1 teaspoon coarse salt
1. On a large bowl, mix the flours, yeast, line seeds, olive oil, salt and water. Knead for 10 minutes with the hands, until flexible.
2. Sprinkle with a bit of flour and cover with a kitchen towel. Let it rest for 1 hour. Prepare a baking tray with baking paper with a bit of flour.
3. Divide the dough in 6 and distribute over the tray. Make shapes as wished and let rest 15 minutes. Pre-heat the oven to 210º.
4. Brush the rolls with water and finish off with rest of seeds on top. Bake in the oven, 10-11 minutes.
<img class="aligncenter size-full wp-image-2064" alt="vianinhas de espelta com sementes de linhaça" src="http://dicionariogastronomico.files.wordpress.com/2013/01/vianinhas-de-espelta-com-sementes-de-linhac3a7a_51.jpg" width