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The smell of freshly baked bread is hard to beat, and with Mike seriously getting into baking, there’s no shortage of it right now. Few things are more satisfying to stockpile in the freezer and few things make better impromptu lunches, in our opinion. The seed and grain topping makes this bread feel a little special and tastes great, but is by no means necessary. You can also easily make up your own blend based on what you happen to have on hand! Baking the bread in a cast iron dutch oven gives it that “bakery touch” – it makes the bread look extra pretty, it preserves moisture and the crust comes out perfect. However, you can most likely bake it on an oven sheet as well so don’t let the absence of a dutch oven stop you from giving this recipe a try. And note that this is a cold rise bread, meaning it’ll sit in the fridge overnight. We find that cold rises seem easier, because the work is divided over two days and feels less overwhelming. We hope you’ll agree!
25 g fresh yeast (3.5 g instant)
450 g water (4.5 dl)
2 tbsp honey
200 g spelt flour (~3.3 dl)
200 g whole grain rye flour (~3.6 dl)
200 g all-purpose flour (~3.3 dl)
1 tbsp salt
2 tsp rolled oats
2 tsp sesame seeds
2 tsp flax seeds
2 tsp sunflower seeds
- Crumble the fresh yeast into a mixing bowl. Add approximately half of the water and stir until the yeast is dissolved. Stir in the honey.
- In a large mixing bowl, mix together the flours and salt. Pour in the yeast mixture and the rest of the water, and stir by hand until fully incorporated.
- Once the dough – which will be quite sticky – has come together in the bowl, either beat it using a hand mixer (with the dough hooks attached) or knead by hand. If going with the former, beat for 7-8 min. If choosing the latter, knead for about 10 min (you might have to add in a little bit more flour here, which is why we prefer the hand mixer for this recipe).
- Cover and let rise in the fridge overnight.
- The next day, turn the dough out onto a floured surface. Knead by hand for 30 seconds and form the dough into a ball. Place on a floured cutting board, seam side up, and cover. Let rise for 1 hour.
- When the dough has 40 minutes left to rise, place the dutch oven, with the top on, in the oven and preheat to 275ºC.
- After the rise is finished and the oven is fully pre-heated, carefully remove the dutch oven. Turn the dough off the cutting board into the dutch oven. Brush with water and sprinkle over the oats, sesame seeds, flax seeds and sunflower seeds. Cover and place in the oven.
- Bake for 35 minutes, and then remove the top of the dutch oven. Place back in the oven for another 10-15 minutes. The bread is ready when the center reaches a temperature of 98ºC or when it sounds hallow with the bottom being tapped.
- Let cool completely and enjoy.