Slow Grainy Dough

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 17 hrs
Course Baking
Cuisine European
Servings (Default: 2)

Ingredients

  • 8 g yeast
  • 8 g salt
  • 8 g honey
  • 280 g water
  • 400 g flour
  • 3 tablespoon sunflower seeds
  • 2 tablespoon oatmeal
  • 1 tablespoon flaxseed
Slow Grainy Dough
Slow Grainy Dough

Instructions

  1. Mix yeast with salt, stir in cold water and cover in the refrigerator for 4-24 hours. Empty the honey on the grains, scald with boiling water and cover and set aside for 4-24 hours. Weigh any flour, pour in the yeast water and stir in the grain mixture (broth). Knead well and put back in the refrigerator for 4-24 hours. Bring the dough into the desired shape and either cover it with a damp cloth and place it in the refrigerator for 4-24 hours or let it rise for 1 hour at room temperature and shoot in the oven preheated to 200 ° for 20-30 minutes. If you want a nice crust, you can steam the dough pieces with a flower sprayer before pouring them in. The grains can be omitted. The dough has a great aroma due to the long steeping time.

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