Cold water and flour
Short answer: it will still rise just slower. Every week when I make bread I make the dough the night before, put it in the fridge (which is about 40 degrees) and use it the next day. The dough usually doubles in size by the morning. 

There is a nice breakdown of the temperate range of yeast at https://www.bobsredmill.com/blog/baking-101/what-temperature-kills-yeast/