خبز القمح الكامل بالبذور

We hydrate the seeds by mixing all the seeds with three tablespoons of hot water, then we leave them for 10–15 minutes to soften.

We mix the dough in a large bowl by combining the water with the yeast, honey, and oil, then we add the flour, salt, and the soaked seeds along with their soaking water, and we mix until the dough becomes sticky and moist.

We perform the first fermentation by covering the dough and letting it rise at room temperature for 4–5 hours, making 2–3 gentle folds every 1 to 1.5 hours.

We perform the cold fermentation by transferring the dough to a covered container and placing it in the refrigerator overnight for 12 hours (or up to 3 days).

We shape the dough after removing it from the refrigerator by dividing it into small balls, covering them, and letting them rest for 1–2 hours.

We flatten the balls into round discs with medium thickness, then cover them again and let them rest for 30–40 minutes.

Bake the bread after preheating the oven to its highest temperature, baking the discs directly on the lower rack, or on a very hot pan on the stove, or in an electric pizza oven.

We cover the bread with a clean towel after baking so it stays warm and soft.