Country Bread with Seeds

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour, whole wheat flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Shape the dough into a ball and place on floured parchment paper.

   Parchment paper
2. 6
   Sprinkle the sesame seeds, cumin seeds and nigella seeds on a work surface and roll the loaf in it until coated.
3. 7
   Let rise another 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
4. 8
   Preheat the oven to 220°C (430°F), with a cast-iron pot and its lid inside.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 9
   Score an X on top of the loaf with a sharp knife.

   Knife

   💡The score decides where the bread opens in the oven: without it, the loaf bursts at a random spot on the side.
6. 10
   Transfer the loaf with the parchment paper into the hot pot.

   Cast-iron pot
7. 11
   Bake in the covered pot 25 minutes, until the bread rises. Remove the lid and bake 15 more minutes, until the bread is deep brown and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenCast-iron pot

   💡The covered pot traps the dough's steam during the first half: the crust stays soft, and the bread rises fully before it hardens.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.