Sourdough multigrain bread baked in a roasting pan or cast iron pot

Ingredients for 1 servings:

• 450 g spelt flour type 630
• 50 g wholemeal rye flour
• 150 g seeds of your choice, e.g. pumpkin seeds, sunflower seeds, linseed
• 10 g salt
• 335 ml water, lukewarm
• 150 g sourdough, spelt or rye sourdough
• 1 tbsp bread spice mix, optional

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 45 minutes

Mix the flour, seeds, and salt together well. Dissolve the sourdough in the water and add to the flour. Knead thoroughly by hand or in a food processor. Cover and let rise in a warm place for about 3 hours. On a lightly floured work surface, carefully but tightly fold the dough inwards on all sides, turn it over, and shape it into a round. Ensure the surface is nice and taut and evenly shaped. Place the dough, seam facing up, in a well-floured proving basket or in a bowl lined with a floured cloth and let it rise in the refrigerator for 12 hours. Preheat the oven to 240°C (top/bottom heat) and place a roasting pan or cast iron pot on the middle rack and let it heat up. Slide the dough, seam facing down, into the roasting pan. Caution: the pot is very hot. Cut into the dough with a sharp knife or razor blade, lightly brush or spray with water, and bake with the lid on for about 25 minutes. Bake uncovered for another 20 minutes. Allow to cool completely before slicing.