100% Whole Wheat Flour Buns

Mix well 100 g whole wheat flour with 100 g water. Let it rest for 12 hours.

1. In a big bowl, add the dough made 12 hours ago, add the sourdough, pour the water and the whole wheat flour and mix all together for 5 minutes.

2. In a small bowl, mix the yeast with the honey and when ready, add the lemon juice and mix again. Pour it over the dough.

3. Mix further for about 3 minutes and then add the baking malt and the olive oil. Continue mixing until well blended.

4. Cover the bowl and let it rest for 2 hours.

5. Add the salt and stretch and fold the dough until the salt is well blended.
   Cover and let it rest 1 hour.

6. Stretch and fold for 1 minute and again cover and let it rest 1 hour.

7. For the last time, stretch and fold for 1 minute. Grease a new bowl, add the dough in it, cover and put it in the fridge for 36-40 hours.
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8. When ready, take the dough out of the fridge, split the dough in 8-10 buns and shape them oval or as you like and let them rest for 30 minutes.

9. Preheat the oven 250 degree, top bottom heat.

10. Brush the buns with some low warm water and sprinkle with seedsof your choice and let them rest for another 40 minutes.

11. Place a heatproof bowl of water in the oven before baking the buns.

12. Bake the buns for 10 minutes.

13. Low down the heat to 230 degree, take the water bowl out and bake 10 minutes more.

14. Take the buns out of the oven and place them on a grid.

15. Wait for them to cool down before eating them.