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In a small bowl, crumble the yeast and add 1 tablespoon of lukewarm water and mix until smooth.
Put the flour, seeds and warm water in the mixer bowl. Knead until the dough is even.
Add the baking powder and mix together.
Add the salt and knead the dough until it becomes even, soft and comes away from the sides.
Form a ball and cover the bowl with a damp cloth and leave the dough to rest at room temperature for 1 hour and 30 minutes. The dough should double in volume.
Take out the dough and knock back by kneading gently.
Cover the bottom of the casserole dish with a disk of baking paper.
Place the ball of dough in the casserole, close the casserole with the lid and leave to rise for 30 minutes in a warm room or in a warm oven that has been turned off.
Remove the lid and make cuts over the top of the dough. Sprinkle the dough with some flour.
Put the lid on again and bake for 40 minutes at 230°C, putting the dough in the oven before it heats up.
Remove the lid and continue cooking for 5 minutes until the bread has browned.
Remove the bread and leave to cool on a wire rack.