Dissolve yeast in the water and add the wheat flour. Mix it for a minute (on a mixer), then add the Super Grain Flour and salt.
Let it mix for 10-12 minutes until you have a flexible dough that lets go of the edges of the bowl completely. You won't get quite the same result with gluten testing on this dough, where you can stretch it out paper-thin before it bursts, but it's not necessary - the dough will still be fluffy and get a good crust.
Pour the dough into an oil-greased bowl, cover and place in the fridge for 45 minutes.
Remove it from the fridge and place it in a warm spot for 2 hours.
Meanwhile, heat the oven to 250 degrees hot air. If you use a baking steel, remember to warm it up before the bread is ready to be baked.
Carefully pour the dough onto a flour-sprinkled table without kneading it. Chop small pieces of dough, sprinkle with flour and gently lift onto a piece of baking pan with a baking sheet. Bake them in a preheated oven for about 16 minutes.
Let them cool down and they'll be ready for the breakfast table, the evening meal or something else!
