Ingredients:
- 100g starter
- 250g water
- 500g Unbleached AP flour
- 10 grams salt
- 30g Whole Flaxseed (soaked in 100g water)
Other grains/seeds
⁃ 50g Dry Oats
⁃ 15g Black Sesame Seeds
⁃ 25g Quinoa grains
⁃ 1tbs Butter
Process:
The night before:
Soak 30g Whole Flaxseeds in 100g water. Let sit overnight.
Day 1
1. Combine Starter with 250 grams of warm water in a large bowl.
2. Add the presoaked flaxseed (undrained) together with the flour, mix until no dry pockets remain. Rest for 25-40 minutes.
3. Mix in salt thoroughly until the dough comes together.
4. Let dough rise in a warm environment (75-80°F) for 30 minutes.
- Fold the dough by stretching and folding every 30 minutes for a total of 3 hours.
Prepare seed mixture
5. Heat a skillet over medium heat
6. Melt butter and toast oats for about 2 minutes
7. Add in sesame seeds , stir continuously for about a minute
8. Turn heat off and add in quinoa. Toast for about a minute and transfer to a plate to cool
Laminate and pre-shape dough:
9. Transfer dough to a floured surface and spread out to a large rectangle (not too thin)
10. Sprinkle cooled seed mixture as evenly as possible over the dough
11. Fold over a third from each end of the dough and sprinkle remaining mixture on it.
12. Shape into a ball and let it rest for 30 minutes.
11. Line proofing baskets with floured towels. If there’s extra seed mixture, put it in the proofing basket.
12. Shape dough into a taut ball, transfer to proofing basket seam-side up, and let rise for 3-4 hours at room temperature.
13. Place into refrigerator (cold proof) for 10-12 hours or overnight.
Day 2
14. Heat a Dutch oven or lidded cast-iron pot in the oven at 450°F.
- Dust dough with the flour.
- Transfer the loaf to the heated pot, score the top, cover, and bake at 450°F for 20 minutes.
- Remove lid and bake for an additional 20 minutes @400F until golden brown.
15. **Cool:** Transfer baked loaf to a wire rack to cool for at least an hour.

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