Flax and Poppy Seed Sprouted Buns

Sprouted flour has more vitamins and minerals than regular flour. Start making your baked good with sprouted flours that you can buy at health food stores or you can make your own. You can substitute sprouted flour for conventional flour one-to-one in most recipes. Sprouted flour can be stored at room temperature for six months after milling unlike un-sprouted flour that must be used immediately so it doesn’t go rancid. The germ cell of the grain is the part that degrades and becomes rancid when milled. When grains are sprouted, the germ cell is consumed by the endosperm and it is no longer in a state that can become rancid. This is one of the many advantages of sprouted flour. These are some of best sprouted buns you'll ever have! Use sprouted flour its better!

Servings: buns

Ingredients

1 tablespoon poppy seeds
1 tablespoon flax seeds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1½ cups Water spring or filtered with minerals
4 tablespoons Maple Syrup
4 tablespoons butter gently melted
2¼ teaspoons dry yeast
1½ teaspoons Celtic Sea Salt
4 cups Sprouted Spelt Flour

Instructions

Put the sunflower seeds, flax seeds, and poppy seeds in a hot, clean, dry skillet and stir them.
Let them roast, with frequent stirrings, until they start to pop. Don’t let them burn. Remove from heat and pan.
Set aside to cool.
Add all ingredients, except seeds; in order into mixer using dough hook.
Allow mixer to knead dough until dough ball looks smooth. Dough should be soft and wet, not forming a hard ball. The softer the dough, the softer the buns. If you add too much flour, the buns will turn out too dense.
Add seeds and mix again quickly until distributed.
Let rise until doubled in oiled bowl.
Then divide the dough ball into 12 equal sized balls.
Placed in oiled muffin top pan.
Let rise again for at least 45 minutes.
Bake at 375°F for 11 minutes. Do not over bake for the softest results.