Dutch oven/pot bread seeds and oats
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5 rates
Preparation : 10 min
Cooking : 40 min
Total time : 13 h 20 Rest : 12 h 30
Equipment
Baking paper Pot
4 people
1 sachet dried yeast
190 g of brown flour
60 g of light rye flour
20 g of rolled oats
20 g of pumpkin seeds
20 g of seasame seeds
20 g of flaxseeds
2 tbsp poppy seeds
1 tsp of salt
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 255ml water and the yeast into the metal bowl and run the programme.
- 1 sachet dried yeast
Expert
02:00 / 3 / 37°C
2
Add the flours, oats and mixture of seeds then run the programme.
- 20 g of rolled oats
- 20 g of pumpkin seeds
- 20 g of seasame seeds
- 20 g of flaxseeds
- 2 tbsp poppy seeds
- 1 tsp of salt
- 190 g of brown flour
- 60 g of light rye flour
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute.
If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 12 hours at room temperature and away from draughts.
5
Lightly knead the dough and form a ball.
Cover the bottom of a Dutch oven or casserole dish with baking paper and place the dough onto it.
6
Sprinkle the remaining seeds over the dough, cover with a dry cloth and leave to rest for another 30 minutes at room temperature and away from draughts.
Preheat your oven to 240°C.
- 20 g of rolled oats
- 20 g of pumpkin seeds
- 20 g of seasame seeds
- 20 g of flaxseeds
- 2 tbsp poppy seeds
7
Place the lid on the Dutch oven or casserole dish and put the bread in the oven for 30 minutes.
Remove the lid and continue cooking for a final 10 minutes.
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