Ingredients
- 10 g dried yeast
- 1 tsp raw cane sugar
- 800 g wholemeal spelt flour + 4 tbsp for the work surface
- 100 g linseed
- 100 g sunflower seeds
- 50 g pumpkin seeds
- 1½ tsp salt
How to Make It
- Stir the yeast and sugar into 700 ml warm water and set aside until the yeast has dissolved.
- Mix together the flour, linseed, sunflower and pumpkin seeds, and salt.
- Add the liquid to the dry ingredients and mix well. Do not knead! Cover the dough and leave it to rise for 12 hours.
- Preheat the Dutch oven.
- Put the dough on a well-floured work surface, lightly press to flatten and fold all the sides into the middle with the seam (where the sides join) on the underside. Line the Dutch oven with baking paper and place the dough inside.
- Cover with the lid and either place 5–6 glowing briquettes on the lid, or close the lid of the barbecue. Bake for 45 minutes. Take the lid off the Dutch oven and leave for another 15 minutes to form a crispy crust.
- Leave to cool down completely.