Farmhouse bread from the pot

Ingredients for 1 servings:

• 500 g wheat flour (type 1050)
• 250 g rye flour (type 1150)
• 1 cube of yeast, fresh
• 100 g sourdough powder
• 1 tsp sugar, or liquid honey
• 2 tbsp olive oil, or sunflower
• 1 tbsp baking malt
• 2 tsp salt
• Soy flakes
• 80 g sunflower seeds
• Flour, for working

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Juicy mixed bread with seeds baked in a wrought iron pot

Note: If you’re grinding your own dough, use a little more water for the same amount. Mix the flour, sourdough, salt, and a handful of soy flakes thoroughly. Make a well in the center and crumble in the yeast, add the sugar or honey, and cover with a little lukewarm water. Wait about 10 minutes until the yeast mixture begins to foam slightly. In the meantime, carefully add the oil and malt extract to the edge of the dough. Then knead thoroughly in a food processor or with a hand dough mixer, slowly adding 400-450 ml of lukewarm water. Knead until a smooth dough forms that easily pulls away from the sides of the mixing bowl. Beforehand, towards the end of the mixing time, knead in the seeds. Cover the dough in a floured bowl and let it rest for one hour. Then knead thoroughly with the heel of your hand on a floured surface for at least five minutes. Dust a wicker or wood pulp proving basket with flour, place the dough inside, and let it rest, covered, for another 1.5 hours. Preheat the oven to 250°C (480°F) along with a (round) wrought-iron pot with a lid. Turn the dough out into the pot, replace the lid, and bake for about 45 minutes. After 10 minutes, reduce the temperature to 200°C (400°F).