Ingredients
4 cups whole wheat flour
1 ½ cups rye flour
½ cup milled roasted flaxseed
1-2 tsp salt
1 tsp caraway, ground
1 tsp coriander, milled
1 Tbsp yeast
1 ¼ cup water, lukewarm
4 Tbsp butter or margarine
1 egg yolk
2 Tbsp water
2 Tbsp whole roasted flaxseed

Directions
In a large bowl mix whole wheat and rye flour, add milled flax seed, salt and spices.
In a small bowl mix yeast with ½ cup of lukewarm water, let sit for 2-3 minutes until yeast is rising.
Add to flour mixture with remaining water and butter. Mix well. Let rise for 30 minutes.
Remove dough to a clean surface and knead for 5 minutes. Divide dough in 6 equal parts and roll into 7 inch (15 cm) diameter circles. Move onto a slightly greases cookie sheet. Mix egg yolk with 2 Tbsp water and brush onto dough. Top with golden roasted whole flax seed. Let rise for another 20 minutes.
Bake at 375 F (200 C) for 30-35 minutes.

Nutritional Facts (per serving)
Energy	134 kcal
Total Fat	4 g
Saturates	0.5 g
Monounsaturates	1.2 g
Polyunsaturates	2.2 g
Carbohydrates	21 g
Sugar	0.8 g
Fibre	4.4 g
Protein	4.8 g
Sodium	106 mg
Calcium	17 mg
Iron	1.5 g

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