For the dough: (pre-dough)
160 g wheat flour, 550
160g water
2g yeast

For the dough: (curd)
50 g sunflower seeds
40g sesame seeds
40g flax seeds
40g oat flakes
18g salt
200g water

For the dough:
250 g wheat flour, 550
250 g wheat flour, 1050
100 g wheat flour (whole grain)
250g water
10g yeast

preparation

For the pre-dough, mix the ingredients together well, cover with cling film and leave to stand at room temperature overnight (approx. 12 hours).

For the spring piece, roast the seeds one after the other in a pan without oil. Place the seeds in a bowl and mix with the salt, add the water and stir. Cover with cling film and leave to stand overnight.

To make the dough, mix the flours, add the remaining ingredients, as well as the pre-dough and the pre-dough and knead into a smooth dough. Cover and let rise for 2 hours, folding the dough once after 40 and 80 minutes.
Place the dough on the well-floured work surface and flatten slightly (do not knead!) and pull into a rectangle. Divide the dough into 12 – 16 pieces (triangles or rectangles) using a dough card and place on the tray. Cover and let rise for another 1 1/2 – 2 hours