Ingredients
1 ¾ cups warm water, about 105F
2 ¼ teaspoons yeast
2 tablespoons honey
½ cup rolled oats
¼ cup sunflower seeds
2 Tablespoons flax seeds
2 Tablespoons pine nuts
1 ½ teaspoons
salt
2 cups bread
flour
¼ cup rye flour
¾ cup whole wheat
flour
Instructions
- Whisk
the warm water, yeast, and honey together in a large bowl
or the bowl of a standing mixer. Let it sit for 2 minutes.
- Add the rolled
oats, sunflower seeds, flaxseeds, and pine nuts. Stir together well
and allow to sit for 3-5 minutes, until the grains and seeds soften and
absorb some of the water.
- Add the salt and
give it a quick mix to help dissolve and distribute the salt. Then, add
the bread flour, rye flour, and whole wheat flour and mix together
very well
- Cover the
bowl damp towel. Let the dough rise for 1 ½ – 2 hours in warm place until
at least doubled in size.
- Preheat the
oven to 450 degrees F when you are almost ready to bake. Place a
Dutch oven and cover into the oven while it preheats, getting the pot nice
and hot.
- Lay out a
sheet of parchment paper and sprinkle with a little flour. Scrape the dough onto the floured
parchment and sprinkle with a little more flour. Shape the dough into shape. Brush the top of the dough with some
olive oil and sprinkle some of the seeds used in the bread on top of the
bread.
- Pick up the
parchment paper by the edges and place the bread and parchment paper
inside the Dutch Oven. 1-2 ice cubes to the pot in between the
parchment paper and the pot, and cover with the lid
- Bake for 40
minutes covered at 450 degrees F. Then, uncover and bake for 10-15 minutes
more, until nice and brown on top.
