Casserole Seed Bread

• 500g flour
• 300-400ml lukewarm water 
• 20g of fresh baker's yeast or 6g of instant dry yeast 
• 1 tablespoon salt 
• 200g mixed seeds (flaxseeds, sunflower, poppy, sesame) 

In 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. 

Place 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. 

Lightly 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. 

Cover the dough with your casserole lid and prove again in a warm place for 1 hour. Preheat your oven to 200°C

Place 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.

Enjoy with a selection of goat's cheese accompanied by walnuts, dried apricots, dates, and pumpkin seeds.