Spiced bread with oat crust

Ingredients for 1 servings:

• 400 g wheat flour type 550
• 100 g rye flour type 997
• 80 g wholemeal rye flour, possibly a little more, for dusting the proving basket
• 50 g dry sourdough
• 4 tsp, heaped caraway seeds, ground
• 2 tsp, heaped fennel seeds, ground
• 1 tsp, heaped coriander seeds, ground
• 2 tsp, heaped fenugreek
• 450 g water
• 3 tsp, heaped flaxseed, soaked
• 5 g yeast, fresh
• 15 g salt
• e.g. oat flakes

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Mix all ingredients and knead in a food processor for about 10 minutes. Let the dough rise for about 1 hour. Then turn it out onto a floured or oat-dusted surface, fold it in half, and place it in a round, floured proving basket (folded side down). Wholemeal rye flour is best for dusting the proving basket. Caution: The dough is extremely sticky and can only be shaped with enough flour or oatmeal. Preheat a cast-iron roasting pan in a fan-assisted oven to 230°C. Once the loaf has risen well, turn it out onto a baking sheet or baking paper and place it in the roasting pan. Bake with the lid closed for 30 minutes. Remove the lid and finish baking at 200°C for 15 minutes. Remove the bread from the roasting pan immediately.