Crusty bread from the pot

Ingredients for 1 servings:

• 350 g spelt flour type 630
• 150 g rye flour type 1150
• 1 ½ tsp rye sourdough powder
• 1 tsp salt
• 1 tsp baking malt or honey
• 1 tbsp chia seeds or flax seeds
• 2 tbsp flaxseed meal or whole flaxseeds
• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 8 g fresh yeast
• 380 ml water, lukewarm
• some rapeseed oil and to work

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

small bread, mixed bread

Dissolve the yeast in lukewarm water. Mix all the dry ingredients together. Add the dissolved yeast to the dry ingredients and knead for a few minutes using the dough hook on a stand mixer. Cover the dough and let it rise for 90 minutes. Preheat the oven to 230°C (top/bottom heat). Grease the work surface with rapeseed oil and fold the dough several times. Grease a cast-iron pot or a covered baking dish, place the folded bread in the pot, and cover. The pot must be large enough; otherwise, the bread won’t develop a nice crust because it will stick to the lid. Place the pot in the preheated oven and bake the bread with the lid on for about an hour.