Preheat oven to 100 degrees; once it is preheated turn it off.
To a bowl or mixer add cornmeal, olive oil, brown sugar, and honey. Mix ingredients till just combined.
In another bowl mix the rest of the dry ingredients (flour, flaxseed, salt, baking soda, paprika, cayenne, and chili powder.)
Warm milk to 110 degrees in a small saucepan (I just used a meat thermometer), add yeast and stir gently. Allow it to sit for two minutes to soften.
Add milk/yeast to mixing bowl with cornmeal and mix again until just combined.
With the mixer on, slowly add in dry ingredient flour mix to cornmeal mixture. The dough should be sticky but firm, you should be able to easily scrap it from the sides of the mixing bowl. If the dough is too sticky (if you won’t be able to knead it) then add 1T of whole wheat flour at a time until dough reaches sticky firm consistency up to 6 Tablespoons.
Turn out dough onto a floured surface and knead it for a couple of minutes. Shape it into a ball and place it in a metal or glass bowl that has been sprayed with cooking spray or lightly oiled. Cover with a towel and place in the oven and let the dough sit for one hour. (Note the bread will not really rise like some yeast dough, that’s okay.)
Meanwhile prep hot dogs by sticking them with skewers/sticks 1-2 inches deep. (Skip this step if you are planning to freeze them.)
Remove dough from oven and preheat oven to 450 degrees.
Turn out ½ the dough onto a lightly floured surface and roll it out very thin. I try and aim for the ¼ inch thick or less, but the thicker the dough is the more there will be surrounding the hot dog. The thinner your roll the dough, the more hot dogs you will be able to make. I’m usually able to get almost three packs out of the dough.
Cut dough into ½ inch to 1-inch strips that are 10-12 inches long (depending on your hot dogs.)Roll the strips around the dogs, overlapping the dough no more than ¼ inch. Pinch together the ends at the top, leave bottom open for expansion. Repeat with the second half of dough.
Place on a greased/sprayed baking sheet (or covered with parchment paper for easier clean up) and brush with beaten egg. (If you don’t have a brush just wing it with a fork, it will be a little messier but the result will still be good.)
Bake in the oven for 20-25 minutes until golden brown and desired crispiness is achieved. Serve immediately, store leftovers in the fridge up to 7 days.