for 750 g

Dough

500 g	rustic flour
60 g	mixed seeds (Campiuns)
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 tsp	sugar
3 ½ dl	water

How it's done

Dough

Mix the flour, seeds and salt in a bowl. Add the yeast, sugar and water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, flatten the dough, fold in to the middle all the way around, turn and shape into a smooth ball. Place the dough on a baking tray lined with baking paper, sprinkle with a little flour and flatten. Cover and leave to rise for a further 30 mins. Flatten the dough, slash the dough vertically and then horizontally every 2 cm using a dough scraper or knife.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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