Slow grainy dough

Ingredients for 2 servings:

• 8 g yeast
• 8 g salt
• 8 g honey
• 280 g water
• 400 g flour
• 3 tbsp sunflower seeds
• 2 tbsp oat flakes
• 1 tbsp flaxseed

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Total time approx. 17 hours

cold dough preparation, for pizza, rolls, calzone,…

Mix yeast with salt, stir in cold water, and cover and refrigerate for 4-24 hours. Pour honey onto the grains, pour boiling water over them, and cover and set aside for 4-24 hours. Weigh out your desired flour, pour in the yeast water, and stir in the grain mix (soap mixture). Knead well and refrigerate for another 4-24 hours. Shape the dough into the desired shape and either cover and refrigerate for another 4-24 hours, or let it rise for 1 hour at room temperature and then bake in an oven preheated to 200°C for 20-30 minutes. If you want a nice crust, you can spray the dough with a watering can before baking. The grains can be omitted, if desired. The long rising time gives the dough a wonderful aroma.