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
Print Recipe
Pin Recipe Instructions
- 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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