Oat-chia-spelt pot bread

Ingredients for 1 servings:

• 330 g spelt flour type 630
• 150 g oat flour (wholemeal)
• 120 g whole grain oat flakes
• 50 g chia seeds
• 500 g water
• 17 g honey
• 14 g salt
• 14 g butter
• 66 g sourdough, active
• 8 g fresh yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 35 minutes

crispy crust, juicy crumb

Briefly soak the chia seeds in 180g of water. Dissolve the yeast and honey in 70g of lukewarm water and knead with the remaining ingredients, except the salt, in a bowl for 2-3 minutes. Now knead in the swollen chia seeds, a tablespoon at a time. Finally, add the salt and knead for another 1-2 minutes. Cover the dough and let it rise at room temperature for 90 minutes, folding it twice after 30 minutes. Then shape the dough into an oval or round shape (depending on the pan) and place it seam-down in a proving basket (or a bowl lined with a floured cloth). Cover and let it rise for 60 minutes. Preheat the oven and cast-iron pot, including the lid, to 250°C (480°F). This takes about 20 minutes. Remove the lid and carefully slide the bread into the pot. If it falls crooked, cut a slit in the top. Now cover and bake for 10 minutes at 250°C (480°F). Now reduce the temperature to 210 degrees Celsius and bake for another 35-40 minutes. If you like it crispy, remove the lid 5 minutes before the end of baking. Remove the bread from the pot and place it on the oven rack to cool. I let the bread cool on the rack with the oven door slightly open. This recipe is based on a 3.5-liter cast-iron pot.