Fluffy Dutch Oven Bread with Seeds
- Flour 500 g
- Water 400 g
- Fresh yeast 25 g (or dry yeast 8 g)
- Olive oil 44 g
- Sea salt 13 g
- Seeds 75 to 100 g total (sunflower and pumpkin mixed)
Method
Mix flour, yeast, water, oil and salt until smooth.
Add seeds during the last minute of mixing.
Let the dough rise for 15. Do 3 to 4 folds. wait another 15 minutes, then do folds again.
Move to dutch oven and let rise for 30 to 45 minutes.
Bake at 230 degrees C for 30 with the lid on. Bake for another 20 minutes without the lid at 200 degrees.
Optionally toast seeds in a dry pan for 5 minutes.
Soak seeds in warm water for 20 minutes, then drain before adding.
