Start by taking the sausages out of the fridge, so they are not cold when they go into the dough.

Dissolve the yeast in water and then add FiberHUSK. Stir on the machine at high speed until the fibers gel and become a really thick gel mixture. Let the fiber mixture rest for 10 minutes.

In the meantime, mix the different types of flour together. When the fiber mixture has set, add salt and oil. Then add the flour a little at a time while stirring at medium speed on the mixer. Make sure all the flour is kneaded into the dough before adding more flour.

When all the flour is added, the dough should be kneaded at high speed for 8-10 minutes.

Let the dough rise for 20 minutes.

After rising, divide the dough into three. Roll each section flat on the table into a circle with a thickness of about ½ cm. Feel free to use a little more flour (e.g., rice flour) if the dough is sticky or difficult to roll out. Cut the circle into 8 triangles and roll the sausages into the dough. It is important that the sausages are at room temperature so the dough rises as much as possible.

Set the sausage rolls to rise for 30 minutes. After rising, brush them with olive oil or egg and sprinkle with flaky salt and perhaps seeds.

Preheat the oven to 230°C fan and bake the sausage rolls for about 15 minutes.