Basic buns + a chocolate nutty one

Basic buns + a chocolate nutty one
Makes 16-18 buns

700 ml water
5 g active yeast
2 tsp salt
2 Tsp sugar/honey
250 g refined flour
350 g whole flour
1 1/4 cup rolled oats
1/4 cup flax seeds

Chocolate version
100 g dark chocolate
50 g roasted almonds/hazelnuts
1/4 tsp cardamome
1/2 tsp ground vanilla

Savoury dinner version
75 g grated parmesan
2-3 tbsp of chopped herbs, eg rosemary, thyme or sage.

Directions
The night before: Dissolve yeast in water, add salt, sugar, flax and oats. Add the whole grain flour and then the refined flour and stir until you have a thick sticky dough resembling thick porridge. Add a cloth and set in the fridge overnight.

In the morning: Remove the dough from the fridge. Preheat oven to 250 C/ 500 F. Line two baking sheets, grab a spoon and use it to scoop up the dough and place 7-8 buns on each sheet. Brush the buns with water or milk and sprinkle a little seeds on if you prefer. Bake the buns in the oven for 12-15 min until golden and crisp.