This is what we normally have for our Saturday morning breakfast. Tasty! The dough I prepare the night before and then in the morning I make and bake the buns so that we have fresh bread for breakfast.
350 ml of lukewarm water
10g of fresh yeast (can also be dry if you prefer)
1 teaspoon honey
250g multigrain/ rye/ whole-wheat flour
About 300g wheat flour
½ teaspoon salt
Mix the yeast in the water, then add the honey. Add the first kind of flour and mix, then add salt. Then add the wheat flour and knead until the dough is not sticky anymore. Cover with a kitchen towel and let stand to raise on the kitchen counter for at least 12 hours (for example overnight).
After the dough has raised for the appropriate hours add about a handful of wheat flour and knead for a few seconds (I kind of “fold” it over a few times).
Form the buns and place on a baking sheet. Place in a cold oven and turn it on to 225°C.
Bake for about 30 minutes until the crust is golden.
Let cool for a bit and serve!