Add all seeds into a stand mixer bowl, add the hot water, cover with a clean kitchen towel, and set aside for at least 3 hours or overnight.

Add the all-purpose flour, rye flour, barley malt, crushed caraway and fennel seeds, walnuts, yeast, apple cider vinegar, and quark to the seeds.

Mix briefly to combine. Add water and knead on low speed for 3 min. and then 5 min. on medium speed.

Cover with a clean kitchen towel and allow to raise for about 20-30 min.

Place the dough onto a flour sprinkled workspace and divide the dough into 8 pieces.

Shape each piece of dough to a ball and sprinkle lightly with flour.

Cover again and allow to prove for about 10-15 min.

Flatten a dough ball and roll it out to an oblong of about 12 inches.

Roll the dough up from the small side and place point side up on a parchment paper lined baking sheet. Repeat for all dough balls.

Add about 2-3 tbsp. of seeds of your choice to a shallow bowl.

Spray the bread rolls with water, dip them into the seeds and place them back on the baking sheet.

Cover and let raise for about 30 min.

In the meantime, preheat the oven to 425F and place an oven safe dish with water into the oven.

Slash each bread roll with a sharp knife 3 time diagonally.

Spray again with water and bake in the preheated oven for about 25 min.

Allow to cool completely on the baking sheet.