In the bowl of the stand mixer combine the water, honey, and olive oil whisk together. Sprinkle the yeast over and allow to sit 5 minutes or until foamy.
In a second bowl mix the whole wheat flour, flax seeds, bread flour, and the kosher salt.
Add the flour mixture to the mixer bowl and knead with the the dough hook for 15 minutes on medium-low speed.
Place the dough in an oiled bowl, cover the bowl with a clean cloth, and leave in a warm place until it has doubled in size, about 45 minutes to 1 hour.
Pinch the dough into 12 equal portions (about 2 oz each) and roll the dough into tight balls.
Brush the dough balls with the egg white and sprinkle with the oats. Lay the balls on a baking sheet lined with parchment paper.
Allow the dough to rise, again until doubled in size, about 30-45 minutes. Preheat the oven to 350 degrees F.
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