b'12 13NO KNE ADBRE AD300g (21/cups) white bakersIn a large bowl, stir together the flours, yeast, and salt.When its ready, the dough will be double in size and 4flour, unsifted Add the water with added liquid malt if using.will hold the impression of your fingertip when you 2 poke it lightly, making an indentation. If the dough 100g ( /cup) wholemeal flourMix with a spoon or your hands (open fingers) until youreadily springs back when you poke it, let it rise for 3(or 50g wholemeal and 50g ryehave a shaggy, sticky dough. This should take roughlyanother 15 minutes.for some added flavour)30 seconds. You want it to be a little sticky.A half hour before the dough is done with its second 1/tsp instant dry yeast Cover the bowl with a plate, towel, or plastic wrap andrise, preheat the oven to 240C. Adjust the oven rack to 48g (1 1/tsp) fine sea saltset it aside to rest at warm room temperature (but notthe lower third position and warm your cast iron pot 4 in direct sunlight) for at least 12 hours and preferablyand its lid. 300ml (1 1/cup) water about 18 hours. In winter, the dough will tend to rise 3 more slowly and may need as long as 24 hours.When the dough is done with its second rise, carefully 1 tsp liquid malt (optional) remove the pot from the oven. Uncover the dough.Youll know the dough is fermented and ready whenScore the dough with a knife to break the surface to Seeds to sprinkle (optional) its surface is dotted with bubbles. This long, slowallow the dough to spring and expand as it cooks.fermentation is what yields the breads rich flavour.You can add seeds to the surface of the bread at this Notes:Generously flour your work surface. Use a bowl scrapertime, such as sesame, poppy and more sunflower and You can use plain flour but bakersor rubber spatula to turn the dough onto the surfacepumpkin seeds. flour produces a much betterin one blob. The dough will cling to the bowl in long, bread. thread-like strands and it will be quite loose and sticky.Lift up the dough and gently place it in the pot lined This is exactly what you want. with baking paper. The water temperature isLightly work the dough into a flat A4 sized shape. Put the lid on and bake for 30 minutes. Add a small important and should be warmerDo not add more flour. Instead use lightly flouredcontainer of water in the oven which helps the baking. than room temperature for thehands to gently and quickly fold the dough onto itself, yeast to work - 52C minus thefrom left to right, then right to left, top to bottom, andRemove the lid carefully and bake until the loaf is room temperature.bottom to top. beautifully browned to a deep chestnut colour for If using liquid malt, mix with theapproximately 15 more minutes.water before adding to the dryI normally do this twice and before folding over the ingredients.second time I sprinkle some pumpkin and sunflowerRemove the pot from the oven and carefully lift the seeds.bread out of the pot and place it on a wire rack.Flip the dough and nudge over to make it round. Wait an hour for the bread to cool before slicing or Thats it. Dont knead the dough. tearing apart.Place the dough on baking paper and put back in the bowl. If theres any excess flour left over on the board, sprinkle over the dough. When the bread is baked it adds a cooked powder effect to the surface. Cover and let rest for approximately 1 to 2 hours.'