Ingredients
- 350 g / 12.3 oz organic wheat flour (T55/T65 or T110 depending on preference)
- Seeds of your choice (sunflower, sesame, flax, etc.)
- 220 ml / 7.4 fl oz lukewarm water
- 1/2 packet of active dry yeast
- 1 teaspoon of salt
Preparation
Take a large mixing bowl and add the flour, seeds, and salt. Mix together.
Dissolve the yeast in a little lukewarm water before adding it to the bowl.
Add the water and knead until a uniform dough forms. No need to knead for too long, the secret lies in letting the dough rest !
Once the dough is formed, let it rise at room temperature (ideally around 25°C / 77°F) for at least 2 hours in the bowl, covered with a kitchen towel. It can also be left overnight.
Once the dough has risen, transfer it to a floured work surface and reshape it into a nice ball.
Take out an oven-safe Dutch oven with a minimum diameter of 20 cm / 7.9 inches and place a circle of parchment paper at the bottom. Transfer the dough into the pot, cover it, and let it rest for another 30 minutes.
Before putting the Dutch oven in the oven, score the dough with 3 or 4 slashes so that it rises properly.
Place the Dutch oven in the oven with its lid on for 45 minutes at 230°C / 450°F.
After the 45 minutes, remove the lid from the Dutch oven and leave the bread for another 10 minutes at 230°C / 450°F to allow the crust to brown.
The Dutch oven bread is ready ! Be careful not to cut it while it is still too hot, otherwise it will become dry. Your homemade bread will keep for 3 to 4 days wrapped in a clean kitchen towel.
