Danny's delicious mug bread

Ingredients for 4 servings:

• 2 cup(s) spelt flour , 812
• 1 cup rye flour, 1150
• 1 ½ cup(s) water
• 1 ½ tsp salt
• 8 g yeast, fresh OR:
• 1 tsp, sifted dry yeast
• 2 tbsp sunflower seeds
• 2 tbsp flaxseed
• 2 tbsp oat flakes
• 75 ml water

Instructions

Working time approx. 7 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 55 minutes; Total time approx. 21 hours 2 minutes

This bread can be baked by anyone, tastes delicious, better than from the bakery and so easy

Combine the flour and salt in a large bowl, dissolve the yeast in the cold water, and mix it with the flour using a wooden spoon until no flour remains. I then place the dough in a cool room, such as the hallway, basement, or refrigerator, for 20 hours. I usually do this the night before. I also take 2 tablespoons of sunflower seeds, 2 tablespoons of flaxseed, and 2 tablespoons of oatmeal and pour about 75 ml of hot water over them. Cover with a lid. After the rising time, add it to the dough and mix briefly. I then fold the dough with a spatula, repeating this process twice. After each fold, I let the dough rest for another 30 minutes. Preheat the oven to 260°C (500°F) and place a cast-iron pot with a lid on top. Pour the batter into the pot, sprinkle with seeds, and press firmly. Cover and bake for 35 minutes. Then remove the lid, reduce the temperature to 190°C (375°F), and bake for another 20 minutes. I always use very large mugs with a capacity of about 300 ml (12 fl oz). You can use any amount of flour, depending on your taste. You can also omit the seeds.