Crusty Whole-Wheat Bread

Name: Crusty Whole-Wheat Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 loaf about 2 lb (900 g)
Ingredients: 2 cups (500 ml) unbleached all-purpose flour; 1 cup (250 ml) whole-wheat flour; 1/2 cup (125 ml) spelt flour; 1/2 cup (125 ml) spelt flakes; 1 1/2 tsp (7.5 ml) salt; 1/2 tsp (2.5 ml) instant dry yeast; 1 3/4 cups (430 ml) cold water; 1/4 cup (60 ml) spelt flakes; 1/4 cup (60 ml) pumpkin seeds; 1/4 cup (60 ml) sunflower seeds; 1/4 cup (60 ml) whole-wheat flour

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Preparation 20 MIN

Cooking 1 H

Waiting 45 MIN

Raising 12 H
Servings 1
Makes 1 loaf about 2 lb (900 g)
Freezes

Ingredients
Preparation

Ingredients

Bread

2 cups (500 ml) unbleached all-purpose flour
1 cup (250 ml) whole-wheat flour
1/2 cup (125 ml) spelt flour
1/2 cup (125 ml) spelt flakes
1 1/2 tsp (7.5 ml) salt
1/2 tsp (2.5 ml) instant dry yeast
1 3/4 cups (430 ml) cold water

Coating

1/4 cup (60 ml) spelt flakes
1/4 cup (60 ml) pumpkin seeds
1/4 cup (60 ml) sunflower seeds
1/4 cup (60 ml) whole-wheat flour

Preparation

Bread

In a large pot, combine the flours, spelt flakes, salt and yeast. Add the water. Stir with a fork until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.

Coating

In a large bowl, combine all the ingredients. Set aside.
Using your hands, directly in the pot, push down the risen dough to deflate it and fold it onto itself about 6 times or until smooth.
Transfer the dough into the bowl with the grain mixture and turn to coat the entire surface of the dough. Cover and let rise for about 45 minutes or until the dough has doubled in volume.
Meanwhile, with the rack in the middle position, preheat the oven to 450 °F (225 °C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven and let heat for about 30 minutes.
Remove the pot’s lid. Drop the dough with the grain mixture in the centre of the pot. Cover and cook for 30 minutes. Remove the lid and continue cooking for 30 minutes.
Let the bread loaf cool on a wire rack or in the pot. Remove any excess flour.