10-12 hours total
5 g fresh yeast
5 dl water
1 tbsp sugar
50 g flaxseeds
50 g sunflower seeds
50 g Agrain® 02 IPA Super Grain Flour
450g wheat flour (like tipo 00 or manitoba)
2 tbsp oil
10 g salt
Dissolve the yeast in cold water and sugar.
Mix the rest of the ingredients in the yeast mixture with a wodden spoon until the dough is assembled.
The dough should have the texture of a very thick porridge.
Cover the bowl with plastic wrap or a lid and leave to rise on the kitchen table.
Then put the dough in the fridge overnight.
In the morning: turn on the oven on 220 degrees hot air and leave a baking pan inside the oven.
Shape the buns - this is done easily by dipping two spoons in water and using these to place the dough on a piece of baking paper.
Transfer the baking paper with the buns onto the now heated baking pan and place them in the oven at 220 degrees for 10 minutes.
Turn up to 250 degrees and give the buns another 5 minutes.
Allow them to cool on an oven rack before they are enjoyed.