make the dough
Preheat the oven to 230°C / 450°F. In a bowl, stir to combine both flours, yeast, salt, and water. Using your hands or a stand mixer, knead the mixture into an elastic dough, for about 3 - 4 minutes, then add the melted (cooled) butter and knead it into the dough. Transfer the dough to a bowl, cover with a kitchen towel and set aside to proof for about 25 - 30 minutes or until doubled in size.
wrap the hot dogs in dough
Divide the dough into four equal pieces and roll each piece into a rectangle. Wrap the hot dogs in the dough and pinch the ends together tightly. Add the seeds mixture to a plate and roll each wrapped hot dog in the mixture. Transfer to a baking sheet lined with parchment paper with the pinched ends down. Set aside for 15 minutes to prove a little more.
bake and serve
Place in the preheated oven on the middle rack. Bake for 15 minutes at 230°C / 450°F, then lower the heat to 210°C / 410°F and continue to bake for 10 minutes. Remove the baked pigs in a blanket from the oven, set aside to cool, then serve.