- 2 tablespoons flax seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 1/4 cup whole grain quinoa, farro or spelt
- 4 cups wheat flour
- 2 1/4 cups water
- Scant 3/4 teaspoon yeast
- 1 tablespoon salt
Place seeds and whole grain in a blender and pulse to grind to a coarse meal.
Combine ground seeds and grain blend with all remaining ingredients in a mixing bowl and stir to blend well. Transfer dough to a second lightly oiled mixing bowl and cover with plastic wrap. Allow to rise for 12 to 18 hours at room temperature (68° F to 72° F).
Choose a clean tea towel that has a smooth surface (not terry cloth) and sprinkle generously with flour and/or cornmeal.
Transfer risen dough sponge from the bowl to a floured work surface with a rubber spatula and fold it over on itself a few times. Rest dough for a few minutes and form it into a ball. Place it, seam-side down, on the towel and wrap the towel loosely over it.
Let rise for 1 1/2 hours. Turn on your oven to 500° F and place a heavy braising pot with a lid (such as Lodge cast iron, Le Creuset or All Clad) in the oven to preheat. Let dough continue to rise for 30 minutes more while the pot heats.
Transfer dough from the towel to the pot and cover with the lid. Reduce heat to 450° F. Bake for 30 minutes. Remove lid and bake 15 to 20 minutes more, or until the crust is deep golden brown. Rest the hot loaf for 20 minutes before cutting.