Pan integral de centeno con semillas

Directions

1. Mix Dry Ingredients:In a large bowl, mix together the wholemeal rye flour, wholemeal bread flour, white bread flour, yeast, oats, seeds, and salt.
2. Add Wet Ingredients:Pour the water over the dry ingredients and stir with a spoon or your hands until the dough is fully combined and sticky. Shape it into a rough ball in the bowl.
3. Let It Rise:Cover the dough with plastic wrap or foil and leave it at room temperature overnight until it doubles in size and becomes bubbly.
4. Shape the Dough:Dust a clean surface with flour. Gently shape the risen dough into a ball with floured hands. Sprinkle the seed topping on top, pressing them in lightly if needed. Let the dough rest for 45 minutes.
5. Preheat Oven and Dutch Oven:About 30 minutes before baking, place your Dutch oven (with the lid on) into the oven and preheat to 230°C. Line the Dutch oven with parchment paper to make transferring the dough easier.
6. Score the Dough:Just before baking, use a sharp knife to score the top of the dough with a shallow slash or “X.”
7. Transfer to Dutch Oven:Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place it into the pot. Cover with the lid.
8. Bake the Bread:Bake the bread for 30 minutes with the lid on. Then, remove the lid and bake for another 10–15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
9. Cool and Serve:Let the bread cool for 10–20 minutes before slicing and serving.