In hot water, add bran. Stir and leave to swell bran.

When the water cools to room temperature, add salt, sugar and yeast. Mix well. Pour both types of flour and knead the dough.

Add the butter and knead the dough until it will not absorb oil. Leave the dough in a warm place until it increases in volume by 2 times. Punch down the risen dough and divide into 6 parts. From each roll the ball and leave for 15 minutes for proofing. For work dust the table with flour, but the dough of flour does not shunt.

Approached rolls to move on the baking tray lined with a silicone Mat. Lightly hand prelucrate rolls. Brush the top with vegetable oil and sprinkle with flax seeds. Send muffins in the oven at 200*C, until tender.