Add the linseeds to the rest of the water and leave to soak.
1 tbsp linseeds
Add the flour to the bowl along with the, potato, salt, linseeds and water. Mix then knead for 5 minutes (I used an electric mixer).
500 g wholemeal spelt flour, 1 medium potato, 1 tsp sea salt
Divide into 12 pieces and roll into balls.
Place on a baking tray, cover with a plastic bag or tea towel and leave to rise until doubled in size.
Brush with a little water and sprinkle some sesame seeds over the tops.
whole sesame seeds for sprinkling
Bake at 200C for 15-20 minutes or until the buns are golden and sound hollow when tapped on the bottom.
Place on a wire rack to cool.
Notes
The dough should be slightly sticky. If it's too dry, add a little more water. You'll need a little flour in order to roll the balls.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.