GRANARY BREAD
SERVES 1 LOAF
1 tbsp. active dry yeast
1 tsp. raw cane sugar
6 2/3 cups (800g / 28oz) whole- grain spelt flour
3/4 cup (100g / 4oz) sunflower seeds
2/3 cup (100g / 4oz) flaxseeds
1/3 cup (50g / 2oz) pumpkin seeds
1 1/2 tsp. salt
3 cups (700ml) water
NUTRITIONAL VALUES
Calories: 1776kcal
Fat: 70.9g (8.8g S.Fat)
Carbs: 229g
Protein: 76.9g
Sugar: 6.2g
Sodium: 3722mg
METHOD
Set aside until the yeast and sugar have dissolved in 3 cups (700 ml) warm water.
Combine the flour, sunflower seeds, flaxseeds, pumpkin seeds, and salt in a mixing bowl.
Mix the liquid into the dry ingredients thoroughly. Make no kneading! Allow the dough to rise for 12 hours, covered.
Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.
Place the dough on a lightly floured work surface, lightly press to flatten, and fold all the sides into the center. Line the Dutch oven with parchment paper and place the dough inside, seam down.
Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. 45 minutes in the oven Remove the lid from the Dutch oven and continue to cook for another 15 minutes to form a crispy crust.
Allow to cool completely.
Combine the flour, sunflower seeds, flaxseeds, pumpkin seeds, and salt in a mixing bowl.
Mix the liquid into the dry ingredients thoroughly. Make no kneading! Allow the dough to rise for 12 hours, covered.
Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.
Place the dough on a lightly floured work surface, lightly press to flatten, and fold all the sides into the center. Line the Dutch oven with parchment paper and place the dough inside, seam down.
Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. 45 minutes in the oven Remove the lid from the Dutch oven and continue to cook for another 15 minutes to form a crispy crust.
Allow to cool completely.
