Whisk together the two types of flour and the salt. Stir the crumbled yeast into 370 ml lukewarm water and let it dissolve. Slowly stir into the flour mixture with the dough hooks of the mixer and knead for about 5 minutes to form a smooth dough.
Cover and let rise in a warm place for about 1 hour, until dough doubles in volume. Lightly toast sesame seeds in a frying pan without fat. Coarsely chop smoked almonds. On a floured surface, knead dough heartily with hands for about 10 min. Divide dough in half. Knead the sesame seeds into one half of the dough and the smoked almonds into the other. Roll each unit into a strand and cut each into about 15 portions. Roll the smoky almond portions into balls and place on a baking sheet lined with parchment paper. Score the top of the rolls crosswise with a sharp kitchen knife and lightly dust the top with flour.
Roll the sesame portions into small strands, untwist into snails, place on a baking sheet lined with parchment paper and lightly dust the top with flour. Let the rolls rise for another 10 min with the lid closed. Preheat the oven to 260 °C , convection oven 240, gas mark 7. Put the rolls on the middle shelf in the oven. Pour about 150 ml of water on the bottom of the oven and close the oven door on the spot to prevent the steam from escaping.
When the rolls start to brown (after about 7 minutes), open the oven door once.