Perfect for dipping in soup or serving with a selection of cheese.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 500g T55 flour or 00 flour
- 300-400ml lukewarm water
- 20g of fresh baker's yeast or 6g instant dry yeast
- 1 Tbsp of salt
- 200g mixed seeds (flaxseeds, sunflower, poppy, sesame)
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Method
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1In a mixer fitted with a dough hook, combine 150g of the mixed seeds with the flour, then add the water, salt and yeast. Add the water gradually while the mixer is on. Knead until a soft dough is formed – add a little more water if required.
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2Place the ball of dough in a bowl, cover it with a damp towel and allow it to prove in a warm place until it has doubled in volume. Remove from the bowl and place on a floured surface, knock back and form the dough into a ball.
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3Lightly grease your Le Creuset 24cm Cast Iron Sauteuse with oil and place the dough inside. Brush the surface of the dough with oil and cover with the remaining seeds. Using a sharp knife, score a cross on top.
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4Cover the dough with your casserole lid and prove again in a warm place for 1 hour. Preheat your oven to 200°C
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5Place your casserole in the oven and bake for 30 to 40 minutes uncovered until golden brown. Place the bread on a wire rack to cool.
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6Enjoy with a selection of goat's cheese accompanied by walnuts, dried apricots, dates, and pumpkin seeds.
Tools for perfection
RECIPE
Coq au Vin Mousseux
“Mousseux” (sparkling wine) is the star of this classic chicken dish, slow-cooked to perfection in a Le Creuset Signature Round Casserole. It creates deep and richly rewarding flavours in both the chicken and the sauce.
WE USED
Cast Iron Shallow Casserole
RECIPE
Brussel Sprout Soup
The perfect alternative winter soup full of flavour and nutrients.
WE USED
Cast Iron Round Casserole
