The night before:

1. Preparing the dough ball: In a bowl, mix warm water with 100 g flour, a pinch of salt and the brewer’s yeast.
   Knead until a smooth dough ball is obtained.
2. Overnight leavening: Cover the bowl with a cloth and let the loaf rise overnight in a place sheltered from the cold.

In the morning:

1. Dough preparation: Retrieve the risen dough ball and transfer it to a pastry board.
   Add the remaining flour, 50 g of each type of seed (flax, sesame, sunflower) and enough warm water to make a dough of the right consistency.
   The dough will be ready when it no longer sticks to your hands.
2. Shaping the buns: Divide the dough into 4 round shaped buns.
3. Seed decoration: Scatter the remaining seeds over the surface of the buns.
4. Second rising: Place the loaves on a baking sheet and cover with a cloth.
   Let rise for about 2 hours in a place sheltered from the cold.
5. Baking: Preheat oven to 220 degrees and bake the buns for about 1 hour, or until golden brown and cooked through.
6. Forming the small bowls: Bake the loaves and let them cool completely.
   Once cool, cut them in half and hollow out the inside to form small bread bowls.

Enjoy your little bowls of whole wheat bread, perfect for serving saffron chickpea soup.
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