Crispy wheat-spelt bread from the cast iron roaster

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g wheat flour type 550
• 250 g durum wheat semolina
• 50 g sesame seeds
• 50 g flaxseed
• 15 g sea salt
• 7 g dry yeast
• ½ tsp sugar
• 480 g water, lukewarm
• 3 tbsp sunflower oil

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 3 hours 20 minutes

Combine the two flours, durum wheat semolina, sesame seeds, flaxseeds, and sea salt in a large, lidded baking dish. Combine the dry yeast and sugar in a mug and gradually add the lukewarm water until the yeast is completely dissolved. Make a well in the flour mixture, pour in the yeast water, and let it rise for 15 minutes with the lid closed. Add the sunflower oil and mix everything thoroughly with a hand mixer fitted with a dough hook until you have a smooth dough. Cover and let the dough rise for at least two hours at room temperature. Place a 5-liter cast iron roasting pan with the lid on a rack on the lowest rack in the oven and preheat the oven to 240°C (top/bottom heat). Remove the preheated roasting pan from the oven and pour the risen dough into the roasting pan. Bake the bread in the cast iron roasting pan with the lid closed for 30 minutes at 240°C (475°F). Then remove the lid from the roasting pan and bake the bread for another 25 minutes. If the bread is getting too brown, reduce the temperature to 200°C for the last 10 to 15 minutes. Remove the finished bread from the roasting pan and let it cool on a wire rack. Baking in the cast iron roasting pan gives the bread a super crispy crust.