½ oz active dry yeast, or 1 oz fresh yeast
1 c water
2 tsp dried rosemary, ground
2 tsp salt
1 tsp honey
¼ c wheat bran
1 c rye flour
1 c spelt
½ – ¾ c wheat flour
½ c sunflower seeds
1 tbsp dried rosemary
Dissolve the yeast in lukewarm water, in a bowl. Grind the rosemary in a mortar.
Add rosemary, salt, honey, bran and all the flour. Work the dough until smooth and elastic. Let rise for 15 minutes.
Preheat the oven to 450 F.
Divide the dough into 30 pieces and roll out each piece to thin rounds. Prick the top of the dough all over with a fork.
Place the rounds on cookie sheets covered in parchment baking paper. Brush with water and sprinkle with sunflower seeds and rosemary – press into the dough with, for instance, a silicone spatula, so the dough or the seeds do not stick to it.
Bake one sheet at a time, as they get filled by rolled out breads.
Bake 5-7 minutes.
Transfer to wire racks to cool. Store in dry place.